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Chicken and Andouille Sausage Gumbo












Trans-fat Free, High Fiber


8 each chicken breast halves, boneless, skinless
1 ½ cups all-purpose flour
1 cup lard
2 cups onions
1 cup green bell peppers
1 cup celery
3 quarts stock
1 pound andouille
1 ½ teaspoons garlic
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
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 686g (24.2 oz)
Amount per Serving
Calories 130542% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 718mg 30%
Total Carbohydrate 38g 38%
Dietary Fiber 7g 27%
Sugars g
Protein 142g
Vitamin A 29% Vitamin C 98%
Calcium 15% Iron 46%
* based on a 2,000 calorie diet How is this calculated?


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