Chicken and Sausage Gumbo

Ingredients

1 bunch scallions, julienne
4 lbs. blackened skinless chicken breasts, medium dice
2 Tbsp. parsley, chopped
1 Tbsp. gumbo file
2 tsp. Garlic in Oil
2 bay leaves
2 lbs. green peppers, medium dice
1 lb. sliced okra
1 stalk celery, medium dice
3 lbs. onions, medium dice
16 oz. flour
2 lbs. andouille sausage
1 #10 can crushed tomatoes in juice
12 oz. blended oil
2½ gal. prepared Chicken Base of your choice
45-50 portions cooked rice
Jalapeño Flavor to taste

Instructions

(yields 45-50 portions)

Thinly slice the andouille sausage on a bias. In a large stockpot, render the sausage over medium heat and remove with a slotted spoon. Add the oil and flour to the rendered fat and mix well with a wire whip. Make a brown roux by cooking for 30-40 minutes over low heat, stirring regularly. When the roux is a nutty brown, add the vegetables and seasonings (except the diced tomatoes) and stir continuously until vegetables are tender. Add the chicken breast, prepared Chicken Bases of your choice and tomatoes and simmer for 30 minutes, stirring regularly. Season with Jalapeño Flavor to taste. Serve over rice garnished with additional julienne scallions.