Warm you to your bones and comfort your soul, good gumbo!
Seasoning
3/4 Tsp onion powder
1 Tsp garlic powder
1/2 Tsp salt
1/2 Tsp pepper
1/2 Tsp cayanne
1/2 Tsp paprika
Mix together and set aside.
5 chicken breast, diced into 1 1/2 inch cubes
Sprinkle chicken with seasoning, mix them until all pieces are coated.
Set aside at room temp for 30 minutes.
3/4 Cup lard
1 1/4 Cup all purpose flour
1 Large green pepper, chopped
1 Large onion, diced
5 Stalks celery, chopped
5 Cloves garlic, minced
3 Qts chicken stock
28 oz Sausage andouille, kielbasa or smoked
12 oz Frozen okra
Salt & pepper to taste
Optional *Gumbo file or other cajun seasoning * to taste
Heat lard on medium high heat in a large heavy bottom pot.
Put flour in ziplock bag, working in batches, shake chicken.
Fry chicken in lard, working with small batches making sure not to over crowd. Fry 2 minutes each side and remove from pan. reserve excess flour.
Set cooked chicken aside.
Add reserved flour (the flour you shook the chicken in) to the lard. Cook on low stirring freaquently until it reaches a chocolate color, 30 to 45 minutes.
Remove from heat and stir in onion, green pepper and celery and garlic.
Put back on heat and add stock, chicken, sausage & okra. Bring to a boil, cover and lower heat to a simmer. Simmer 2 hours.
Season to taste with cajun seasoning.
Serve with rice.
Enjoy!
~J~
