Cajun: Gumbo 25 by Recipe Cottage

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	Gumbo 25

		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.