3 LBS – CHICKEN MEAT (DICED)
5 LINKS ANDOUILLE SAUSAGE (SLICED)
3 LINKS SMOKED SAUSAGE (SLICED)
½ LB TASSO (DICED)
3 C ONIONS (DICED)
3C GREEN BELL PEPPERS (DICED)
3 C OKRA (SLICED)
3 C CELERY (DICED)
3 C GREEN ONIONS (DICED)
4 BAY LEAVES
3 TBL SALT
4 TBL BLACK PEPPER
½ TSP CAYENNE PEPPER
1 GL CHICKEN STOCK
2 C BROWN ROUX
½ C OIL
IN A 2 GL STOCK POT ADD OIL OVER MEDIUM HIGH HEAT. NOW ADD SAUSAGE, TASSO AND CHICKEN THEN COOK FOR 3-4 MINUTES. NOW ADD OKRA AND COOK FRO 2-3 MINUTES. NOW ADD GREEN BELL PEPPER, ONION, CELERY, BAY LEAVES, SALT, PEPPER & CAYENNE PEPPER CONTINUE TO COOK FOR 3-4 MINUTES. POUR IN CHICKEN STOCK AND SIMMER FOR 45 MINUTES TO 1 HOUR. RAISE HEAT TO A HIGH SIMMER THEN WHISK IN SMALL AMOUNTS OF THE ROUX AT A TIME UNTIL LIQUID COATS THE BACK OF A SPOON. NOW ADD GREEN ONION AND SERVE OVER LONG GRAIN RICE.