1/4 Lb. Salted butter
1 Lb. Cajun smoked sausage
3/4 Lb. Onion, medium dice
1/2 Lb. Bell pepper, medium dice
1/2 Lb. Celery, medium dice
1/2 Tsp. Cayenne pepper
1 Tsp. White pepper
2 Tsp. Paprika
1 Tbl. fresh Garlic minced
1 pinch Thyme
1 pinch Oregano
1 Tsp. Tobasco brand pepper sauce
1 bay leaf
3 Qt. Chicken stock
1 1/4 Tsp. Kitchen bouquet
1 to 1 1/4 Cup Dark Roux
4 Lb. Dark chicken meat, 1/4 " dice
3/4 Lb. Sliced Frozen okra.
1. Melt butter in a 2 Gallon sauce pan or heavy brassier, over medium heat.
2. Add Sliced smoked sausage, and sauté over medium to high heat for 3 to 5 minutes.
3. Add onion, bell pepper, celery, and sauté for 5 to 8 minutes, or until soft.
4. Add cayenne pepper, white pepper, paprika, garlic, thyme, oregano, Tabasco, and bay leaf. Stir well.
5. Add chicken stock, and kitchen bouquet, and bring to a boil.
6. Slowly add dark roux, and blend well. Simmer for 5 minutes.
7. Add dark chicken meat, and simmer for 10 minutes.
8. Add frozen okra, and simmer for another 5 minutes.
