Ingredients:
0.25 Teaspoon pepper, cayenne
0.5 Teaspoon onion powder
0.5 Teaspoon garlic powder
1 Cup crisco
3 Cups rice, white, cooked for serving
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Directions:
Cube chicken breasts. Slice Andouille sausage into 1/4-inch slices and then quarter each slice. Mix 1/4 cup of flour with the seasonings in a small bowl, then toss chicken until the cubes are well coated with the spices. Heat the oil in a large skillet and sauté the chicken until browned. Drain on paper towels, if necessary. Set aside. Combine the 1 cup of flour and lard to make a dark, mahogany-colored roux. Remove the roux from the heat and add the chopped vegetables.
Stir until the roux stops darkening. Return to heat and cook until the vegetables are limp, about 5 to 7 minutes. Add the chicken stock, a little at a time, stirring until well blended. Bring to a boil, then add chicken, Andouille and garlic. Reduce the heat to simmer for 1 hour. You may need to skim the gumbo occasionally if fat from the roux or sausage rises to the top. Taste and adjust seasonings. Serve over rice. |