James's Chicken Breast Okra Andouille Sausage
8 x 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 qt Poultry stock
1 lb Andouille sausage
1 1/2 tsp Minced garlic
Salt
Black pepper
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
SEASONING MIX
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
Method :
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 equal 1 cup. 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 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 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.