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CHICKEN & ANDOUILLE SAUSAGE GUMBO

8 boneless chicken breasts
1 1/2 cup all-purpose flour
1 cup lard
2 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 qts poultry stock
1 lb andouille sausage
1 1/2 tsp minced garlic
1 salt
1 black pepper
1 cayenne (red) pepper
2 cup sliced fresh okra
1 cup sliced green onions
1/2 cup minced flat leaf parsley
5 cup hot cooked rice

1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp white pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp 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 fat back to pot over medium-low heat. Add reserved
flour; whisk until a smooth mahogany-colored roux, about 45 minutes.

Remove from heat; add onion, bell pepper and celery at once; stir
to blend and prevent browning. Cook until vegetables are wilted
and onion is transparent. Slowly stir in stock; stir until combined
before adding more. When all stock has been added, bring to a full
boil. Reduce heat; add sausage, garlic, salt, black pepper and
cayenne. Add browned chicken; simmer 25 minutes, stirring often.
Add okra; cook 20 minutes. Remove from heat; stir in green onions
and parsley.

To serve, place 1/2 cup rice in each soup plate. Spoon gumbo over
rice. Makes 8 to 10 servings. To prepare seasoning mix, in a small
bowl, combine all ingredients.

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