Bacon the way it's suppose to be!

Reserved Items:

As Needed   Brown Roux, to thicken the soup

10 #   Chicken Meat, Boneless, skinless, cooked, & medium diced

4 cups   Basmati Rice, cooked, cooled, & put into soup last

1/2 cup   Olive Oil

2 #   Baker’s Bacon, “Double Dmoked”, medium diced

8 each   Yellow Onions, stemmed, halved, skinned, & medium diced

2 bunches   Celery, stemmed, washed, topped, & medium diced

8 ea������  Green Bell Peppers, washed, halved, stemmed, seeded, & medium diced

6 ea   Jalapeno Peppers, washed, stemmed, halved, & medium diced

5 #   Andouille Sausage, cut into ½ inch rounds

1/2 cup   Fresh Garlic, stemmed, peeled, & chopped fine

6 ea   Fresh Large Bay Leaves, washed

2 bunches   Fresh Thyme, washed, stemmed, & rough chopped

1 cup   Worcestershire Sauce

1/2 cup   Paprika

1/2 cup   Gumbo File

2 ea   Frozen Okra, sliced, (48 ounce bags)

10 #   Reserved Cooked Chicken

To cover   Rich Chicken Stock

To thicken   Brown Roux

To taste   Kosher Salt

To taste   Crystal Hot Sauce

Just Before Service, Add the (4 cups) of Cooked Rice, Bring to a Boil, and


-Top off the soup with Green Onions, Thinly Sliced on the Bias



-Ask Chef for Details!


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