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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