Chicken and Andouille Sausage Gumbo

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation90min
Cooking45 minutes
Ready In2 hours

Ingredients

8 each chicken breast halves, boneless and skinless
1 1/2 cups flour, all-purpose
1 cup lard
2 cups onion chopped
1 cup green bell pepper chopped
1 cup celery chopped
3 quarts stock poultry
1 pound andouille
1 1/2 teaspoons garlic minced
1 x salt to taste
1 x black pepper to taste
1 x cayenne pepper to taste
2 cups okra sliced, fresh
1 cup scallions, spring or green onions sliced
1/2 cup parsley leaves flat leaf
5 cups rice, cooked
--- Seasoning Mix
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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 straiZ ******TEMP ******oothpicks.

Arrange roulades in square microwavable dish, 8 x 8 x 2 inches.

Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done.

Let stand covered 3 minutes.

Prepare Hollandaise Sauce; serve with chicken.

Garnish with dill weed if desired.

4 servings.

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Member Review

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Better-Than-Potato Salad

this is the best,taste exactly like good potato salad,i use chopped pimentoes too,a great recipe,thank-you

 
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