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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 Ingredients: Yields 1 gallon – 32 – 5oz servings 3 Lbs Chicken Meat, diced - 8086 5 Links Andouille Sausage, sliced - 58565 3 Links Smoked Sausage, sliced - 12684 1 Lb Tasso, diced - 12286 3 Cups Onions, diced - 907426 3 Cups Green Peppers, diced - 4015 3 Cups Okra, sliced 254599 3 Cups Celery, diced - 865009 3 Cups Green Onions, diced - 7859 4 Bay Leaves - 33888 3 TBS Salt - 333998 4 TBS Black Pepper - 40183 ½ TSP Cayenne Pepper - 40220 1 gal Chicken Stock (Ridgecrest Chicken Base) - 327858 2 Cups Brown Roux ½ Cup Oil

Method: 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 Varisco Performance Foodservice – Caro ROMA

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Recipe from Performance Foodservice - IFH