Chicken & Andouille Sausage Gumbo

Name: Chicken and Andouille Sausage Gumbo
Total time: P2H
Yield: 4
Cuisine: Regional Cuisine
Ingredients: chicken breast halves, boneless, skinless; flour; lard; onions; green bell peppers; celery; stock; andouille; garlic; salt; black pepper; cayenne pepper; okra; scallions, spring or green onions; parsley leaves; rice, cooked; salt; black pepper; red pepper flakes; white pepper; paprika; onion powder; garlic powder

Yield

4 servings

Prep

Cook

45 min

Ready

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
8	each	chicken breast halves, boneless, skinless
1 ½	cups	all-purpose flour
1	cup	lard
2	cups	onions chopped
1	cup	green bell peppers chopped
1	cup	celery chopped
3	quarts	stock poultry	*
1	pound	andouille	*
1 ½	teaspoons	garlic minced
1	x	salt to taste	*
1	x	black pepper to taste	*
1	x	cayenne pepper to taste	*
2	cups	okra sliced, fresh
1	cup	scallions, spring or green onions sliced
½	cup	parsley leaves flat leaf
5	cups	rice, cooked
Seasoning mix
½	teaspoon	salt
½	teaspoon	black pepper
½	teaspoon	red pepper flakes
½	teaspoon	white pepper
½	teaspoon	paprika
½	teaspoon	onion powder
½	teaspoon	garlic powder

Ingredients

Amount	Measure	Ingredient	Features
8	each	chicken breast halves, boneless, skinless
355	ml	all-purpose flour
237	ml	lard
473	ml	onions chopped
237	ml	green bell peppers chopped
237	ml	celery chopped
3	quarts	stock poultry	*
453.6	g	andouille	*
7.5	ml	garlic minced
1	x	salt to taste	*
1	x	black pepper to taste	*
1	x	cayenne pepper to taste	*
473	ml	okra sliced, fresh
237	ml	scallions, spring or green onions sliced
118	ml	parsley leaves flat leaf
1.2	l	rice, cooked

Seasoning mix
2.5	ml	salt
2.5	ml	black pepper
2.5	ml	red pepper flakes
2.5	ml	white pepper
2.5	ml	paprika
2.5	ml	onion powder
2.5	ml	garlic powder

Directions

Prepare seasoning mix.

Remove skin from the 8 boneless chicken-breast halves.

Cut chicken into bite sized pieces.

Place pieces on a baking sheet; sprinkle liberally with seasoning.

Let stand at room temperature 30 minutes.

Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly.

Remove chicken; shake in a colander to remove all excess flour, reserving flour.

Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.

When very hot, add chicken in batches; stir until browned and crisp on all sides.

Remove from heat. Remove chicken with a slotted spoon; set aside.

Loosen any browned bits from the bottom of pan; strain fat to remove particles.

Add enough lard to straiZ ***TEMP ***oothpicks. Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish ½ turn after 3 minutes, until chicken is done. Let stand covered 3 minutes. Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired. 4 servings.