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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: 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 strained fat to
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
he
at; 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.
| Ingredients:
8 boneless chicken breasts
1 1/2 Cup(s) all-purpose flour
1 Cup(s) lard
2 Cup(s) chopped onion
1 Cup(s) chopped green pepper
-1
3 Quart(s) poultry stock
1 Pound(s) andouille sausage
1 1/2 Teaspoon(s) minced garlic
2 Cup(s) sliced fresh okra
1 Cup(s) sliced green onions
1/2 Cup(s) minced flat leaf parsley
5 Cup(s) hot cooked rice
1/2 Teaspoon(s) white pepper
1/2 Teaspoon(s) onion powder |
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