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Chicken and Andoiulle Gumbo

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 32

So you want a protein rich, hearty soup? Satifsy your cravings with this southern speciality: chicken and andoiulle sausage gumbo complete with fresh okra and bell peppers.

Chicken and Andoiulle Gumbo


  • 3 lb(s). chicken (diced)
  • 5 link(s) sausage, andouille links (sliced)
  • 3 link(s) sausage, smoked links (sliced)
  • 1/2 lb(s). tasso (diced)
  • 3 Cup(s) onion(s) (diced)
  • 3 Cup(s) pepper(s), green bell (diced)
  • 3 Cup(s) okra, fresh (sliced)
  • 3 Cup(s) celery (diced)
  • 3 Cup(s) onion(s), green (diced)
  • 4 Roma bay lea(ves), dry
  • 3 Tbsp. salt
  • 1/2 tsp. Roma cayenne pepper
  • 1 gal. chicken stock
  • 2 Cup(s) brown roux
  • 1/2 Cup(s) oil


In a 2 gallon stock pot add oil over medium high heat.  Add sausage, tasso and chicken then cook for 3-4 minutes.  Add okra and cook for 2-3 minutes.  Add green bell pepper, onion, celery, bay leaves, salt, pepper and cayenne pepper. Continue to cook for 3-4 minutes.  Pour in chicken stock and simmer for 45 minutes to 1 hour.  Raise heat to high, simmer and then whisk in small amounts of the roux at a time until liquid coats the back of a spoon.  Add green onion and serve over long grain rice.