~ Chicken & andouille sausage gumbo Recipe ~

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























































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































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
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994