Chicken and Andouille Sausage Gumbo

Directions

1Cut chicken into bite-size pieces and dust liberally with Cajun seasoning. Refrigerate for 30 minutes.

2Toss chicken in a bag with flour to coat. Shake off excess. Save flour for roux.

3Heat vegetable oil over medium heat and cook chicken in small batches until crispy. Remove from pan.

4Loosen brown bits on bottom of pan and strain fat, then return to pan.

5Add lard to fat and place over medium heat.

6Add onion, pepper and celery all at once. Stir to blend and prevent browning. Cook until wilted and translucent.

7Add reserved flour and cook, whisking frequently for approximately 4-5 minutes or until a smooth mahogany-colored roux forms.

8Stir in stock in small batches combining thoroughly with the roux. Once all the stock is added, bring liquid to a boil, and then reduce to simmer.

9Add sausage, garlic, salt, black and cayenne pepper.

10Add chicken and simmer until chicken is fully cooked.

11Add okra and cook for an additional 20 minutes.

12Remove from heat and stir in file powder, green onion and parsley.

13Let rest 5 minutes before serving.