Makes 10 8oz servings servings

INGREDIENTS:
1/2 red pepper diced
1/2 green pepper diced
1/2 onion diced
1-2 celery stalks, diced
apx. 5oz of okra

1/2 lbs andouille sausge
1.5 lbs diced thigh meat - chicken
1 qt chicken stock

2.5 oz (or 5 tbsp) butter
3/4 cup of flour
1/2 tsp ground allspice
1/2 tbsp paprika

PREPARATION:
1) Render andouille sausage
2) Add all vegetables and sauce and cook until opaque
3) Add chicken stock and bring to a boil
4) Add chicken
5) Make a red roux with flour & butter then add to boiling soup
6) Bring soup to a simmer & add spices

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