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.
Ingredients
2 Cup(s) brown roux
3 Cup(s) celery, (diced)
3 lb(s). chicken, (diced)
1 gal. chicken stock
1/2 Cup(s) oil
3 Cup(s) okra, fresh, (sliced)
3 Cup(s) onion(s), (diced)
3 Cup(s) onion(s), green, (diced)
3 Cup(s) pepper(s), green bell, (diced)
4 Roma® Bay Leaf(ves), Dry
1/2 tsp. Roma® Cayenne Pepper
3 Tbsp. salt
5 link(s) sausage, andouille links, (sliced)
3 link(s) sausage, smoked links, (sliced)
1/2 lb(s). tasso, (diced)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
