8 each Boneless chicken breasts
1 1/2 cup All-purpose flour
1 cup Lard
2 cup Chopped onion
1 cup Chopped green pepper
1 cup Chopped celery
3 quart Poultry stock
1 lbs Andouille sausage
1 1/2 tsp Minced garlic
1 x Salt
1 x Black pepper
1 x Cayenne (red) pepper
2 cup Sliced fresh okra
1 cup Sliced green onions
1/2 cup Minced flat leaf parsley
5 cup Hot cooked rice
SEASONING MIX
1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Red pepper
1/2 tsp White pepper
1/2 tsp Paprika
1/2 tsp Onion powder
1/2 tsp Garlic powder
Directions
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 t