12 pounds chicken thighs

8 pounds chicken breasts

4 pounds smoke sausage (cut 1/8-inch thick slices)

3 pounds onions, chopped

2 large bell peppers, chopped

4 ribs celery, chopped

3 pounds flour for roux (1 1/2 quarts roux)

1 quart oil

6 gallons water

30 or 40 quart pot

23 cups rice

Debone chicken and cut into small pieces, saving bones. Combine water and chicken bones in a 30 or 40 quart pot. Boil for stock

In cast iron pot, add 3 pounds flour and oil. There should be enough oil to make a loose paste and then cook until roux is brown. Remove bones from stock pot and add roux to stock and dissolve. Add chicken, sausage, onions, bell pepper, and celery. Cook until chicken is tender. Season to taste.

Serve over rice. Serves 60 people (12-ounce servings).

Rayward Segura, New Iberia