Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Boneless chicken breasts
1 1/2 c All-purpose flour
1 c Lard
2 c Onion -- chopped
1 c Green pepper -- chopped
1 c Celery -- chopped
3 qt Poultry stock
1 lb Andouille sausage
1 1/2 ts Garlic -- minced
Salt
Black pepper
Cayenne (red) pepper
2 c Fresh okra -- sliced
1 c Green onions -- sliced
1/2 c Flat leaf parsley -- minced
5 c Cooked rice -- hot
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
To prepare seasoning mix, in a small bowl, combine all ingredients.
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
equal to 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
vegetables 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.
