Chicken & Andouille Sausage Gumbo Recipe

Ingredients

Directions

1. Prepare seasoning mix.
2. Remove skin from the 8 boneless chicken-breast HALVES.
3. Cut chicken into bite sized pieces.
4. Place pieces on a baking sheet; sprinkle liberally with seasoning.
5. Let stand at room temperature 30 minutes.
6. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly.
7. Remove chicken; shake in a colander to remove all excess flour, reserving flour.
8. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.
9. When very hot, add chicken in batches; stir until browned and crisp on all sides.
10. Remove from heat.
11. Remove chicken with a slotted spoon; set aside.
12. Loosen any browned bits from the bottom of pan; strain fat to remove particles.
13. Add enough lard to strained fat to equal 1 cup.
14. Add fat back to pot over medium-low heat.
15. Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes.
16. Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning.
17. Cook until vegetabloes are wilted and onion is transparent. *SLOWLY* stir in stock; stir until combined before adding more.
18. When all stock has been added, bring to a full boil.
19. Reduce heat; add sausage, garlic, salt, black pepper and cayenne.
20. Add browned chicken; simmer 25 minutes, stirring often.
21. Add okra; cook 20 minutes.
22. Remove from heat; stir in green onions and parsley.
23. To serve, place 1/2 cup rice in each soup plate.
24. Spoon gumbo over rice.
25. Makes 8 to 10 servings.
26. To prepare seasoning mix, in a small bowl, combine all ingredients.