Ingredients:Yields 1 gallon – 32 – 5oz servings3 Lbs Chicken Meat, diced - 80865 Links Andouille Sausage, sliced - 585653 Links Smoked Sausage, sliced - 126841 Lb Tasso, diced - 122863 Cups Onions, diced - 9074263 Cups Green Peppers, diced - 40153 Cups Okra, sliced 2545993 Cups Celery, diced - 8650093 Cups Green Onions, diced - 78594 Bay Leaves - 338883 TBS Salt - 3339984 TBS Black Pepper - 40183½ TSP Cayenne Pepper - 402201 gal Chicken Stock (Ridgecrest Chicken Base) - 3278582 Cups Brown Roux½ Cup OilMethod:In a two gallon stock pot add oil over medium high heat. Add Sausage, Tasso and Chicken then cook for 2 to 3 minutes. Add in Okra and cook for 2 more minutes then add green peppers, onion, celery, bay leaves, salt, pepper and cayenne pepper. Continue to cook for 3 to 4 minutes. Pour in the chicken stock and simmer for 45 minutes to an hour. Raise heat to a high simmer then whisk in small amounts of the roux until liquid coats the back of a spoon. Sprinkle in the green onions and serve over long grain

Recipe prepared by Corporate Chef Lonnie VariscoPerformance Foodservice – Caro ROMA

2324 Bayou Blue Rd. Houma, LA 70364

Ridgecrest provides discerning chefs with the highest levels of quality and consistency. Depend on our exclusive center‐of‐the‐plate solutions to inspire great recipes and meet exacting standards.

Chicken and Andouille Sausage Gumbo