Ingredients
2/3 pounds Kielbasa; cubed
3/4 gallons Water
2/3 pounds Andouille sausage; cubed
1 1/4 pounds Poached Chicken Breast; diced
1/3 pounds Celery; diced
1/3 pounds Onion; diced
1/3 pounds Green pepper; diced
1/8 pound Chicken base
1/8 pounds Ham base
1/8 cup Cajun Seasoning
3/4 pounds Roux
1/4 pounds Okra
Preparation
In steam kettle, saute kielbasa and sausage for 10 minutes. Add onion, celery and peppers and cook 5 minutes more. Strain sausages and vegetables through china cap and set aside. Add water, bases and spices and simmer 1 1/2 hours. Add roux and mix thoroughly, making sure there are no lumps. Add chicken, sausages, vegetables and okra, simmer 15 minutes and remove from heat.
