Ingredients Jump to Instructions ↓

  1. 8 Boneless chicken breasts

  2. 1 1/2c All-purpose flour

  3. 1 c Lard

  4. 2 c Chopped onion

  5. 1 c Chopped green pepper

  6. 1 c Chopped celery

  7. 3 qt Poultry stock

  8. 1 lb Andouille sausage

  9. 1 1/2ts Minced garlic Salt Black pepper Cayenne (red) pepper

  10. 2 c Sliced fresh okra

  11. 1 c Sliced green onions

  12. 1/2c Minced flat leaf parsley

  13. 5 c Hot cooked rice -- SEASONING MIX --

  14. 1/2ts Salt

  15. 1/2ts Black pepper

  16. 1/2ts Red pepper

  17. 1/2ts White pepper

  18. 1/2ts Paprika

  19. 1/2ts Onion powder

  20. 1/2ts Garlic powder -- SEASONING MIX --

Instructions Jump to Ingredients ↑

  1. + 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 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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