Chicken and Andouille Sausage Gumbo
31
Ingredients
| 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
|
|
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.
Nutrition Facts
Serving Size 686g (24.2 oz)
