8    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
Salt
Black pepper
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 straiZJat to
equal 1 cup. Add fat back to pot over medium-low heat.
Add reserved flour; whisk until a smooth mahogany-colored roux, about 45
minutes. Remove from heat; add onion, bell pepper and celery at once; stir
to blend and prevent browning. Cook until vegetabloes are wilted and onion
is transparent. *SLOWLY* stir in stock; stir until combined before adding
more. When all stock has been added, bring to a full boil. Reduce heat;
add sausage, garlic, salt, black pepper and cayenne. Add browned chicken;
simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from
heat; stir in green onions and parsley. To serve, place 1/2 cup rice in
each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings. To prepare
seasoning mix, in a small bowl, combine all ingredients.