Chicken & Andouille Sausage Gumbo

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