*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       ea           Boneless chicken breasts
    1 1/2   c            All-purpose flour
    1       c            Lard
    2       c            Chopped onion
    1       c            Chopped green pepper
    1       c            Chopped celery
    3       qt           Poultry stock
    1       lb           Andouille sausage
    1 1/2   ts           Minced garlic
    1       x            Salt
    1       x            Black pepper
    1       x            Cayenne (red) pepper
    2       c            Sliced fresh okra
    1       c            Sliced green onions
      1/2   c            Minced flat leaf parsley
    5       c            Hot cooked rice
                         -----SEASONING MIX-----
      1/2   ts           Salt
      1/2   ts           Black pepper
      1/2   ts           Red pepper
      1/2   ts           White pepper
      1/2   ts           Paprika
      1/2   ts           Onion powder
      1/2   ts           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 enough lard to straiZ  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.
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