Recipe - Chicken And Andouille Sausage Gumbo

8 Boneless chicken breasts
1 One half cup Allpurpose flour
1 cup Lard
2 cup Chopped onion
1 cup Chopped green pepper
1 cup Chopped celery
3 qt Poultry stock
1 pound Andouille sausage
1 One half teaspoon Minced garlic
Salt
Black pepper
Cayenne (red) pepper
2 cup Sliced fresh okra
1 cup Sliced green onions
One half cup Minced flat leaf parsley
5 cup Hot cooked rice

SEASONING MIX
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Red pepper
One half teaspoon White pepper
One half teaspoon Paprika
One half teaspoon Onion powder
One half teaspoon Garlic powder

Prepare seasoning mix. Remove skin from the 8 boneless chickenbreast
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 straiZJat to
equal 1 cup. Add fat back to pot over mediumlow heat.
Add reserved flour; whisk until a smooth mahoganycolored roux, about 45
minutes. Remove from heat; add onion, bell pepper and celery at once; stir
to blend and prevent browning. Cook until vegetabloes 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini