MancCamp Chicken and Andouille Sausage Gumbo

• 14 cup bacon grease
• 14 cup flour
• 2 -3 green bell peppers, chopped
• 2 -3 yellow onions, chopped
• 3 celery ribs
• 7 garlic cloves, pressed
• 13 12 ounces andouille sausages
• 3 lbs chicken breasts
• 32 ounces chicken broth
• 32 ounces chicken stock
• 3 tablespoons cajun seasoning
• 3 tablespoons coriander
• 1 tablespoon black pepper
• 3 red chili peppers
• 1 jalapeno pepper, seeded
• 2 cups sliced okra
• 5 cups cooked jasmine rice

1. 1.
2. Roux: heat bacon grease and sprinkle flour.
3. Stir constantly until thick.You may not need all of the flour.
4. 2.
5. When roux is peanut color, add green pepper, garlic, onion, jalapeno, chili pepper.
6. Add enough stock/broth to cover ingredients.
7. Bring to a boil.
8. 3.
9. When onions and peppers are soft, add cooked chicken breasts, spices, and Andouille Sausage.
10. Allow to simmer for 1-2 hours.
11. Serve with rice.

bacon grease, flour, green bell peppers, onions, celery, garlic, sausages, chicken breasts, chicken broth, chicken, cajun seasoning, coriander, black pepper, red chili peppers, pepper, okra, jasmine rice

Taken from www.food.com/recipe/manccamp-chicken-and-andouille-sausage-gumbo-494395 (may not work)