South Louisiana Gumbo (By Chef Lionel Robin)

1½ gallons of water
1 pint of roux (2 cups of dense 1 cup flour and 1 cup of butter combined and thickened, stirred until it becomes a dark copper colored mix)
2 large onions, minced
2 red bell peppers, minced
2 celery stalks, minced
3 cloves of garlic
1 cup olive oil
1 pint roasted chicken base stock
1 tablespoon black pepper
1 tablespoon Tabasco Reserve
4 lbs cubed chicken breasts
2 lbs andouille sausage
1½ lbs smoked pork sausage




Bring water to a boil. As the water heats, sauté onions, bell pepper, celery and garlic in olive oil. Add roux until water thickens. Add the sautéed vegetables, roasted chicken base, black pepper and Tabasco reserve. Allow ingredients to come to a low boil or simmer. Add the cubed chicken, andouille sausage and pork sausage and continue to cook and stir for about 2 hours over medium low heat. Serve over cooked rice.