INGREDIENTS: 14 lbs. chicken (deboned, skinless breasts and thighs, cut into 1-1/2″cubes) 8 lbs. Andouille sausage* 7 lbs. onions, chopped 3 stalks celery, chopped 3 bell peppers, chopped 4 bunches green onions, chopped 1 cup garlic, minced2 cups parsley, dried 1/4 cup fresh thyme, crushed (or 1/8 cup dried) 6 bay leaves 1/4 cup Worcestershire sauce 1 small bottle Tabasco sauce 1/4 cup liquid crab boil 1/4 cup lemon pepper Salt and pepper to taste 2 gallons water 20 chicken bouillon cubes Roux of 4 cups oil and 5 cups flour 5 lbs. fresh okra *(If you can not find Andouille, use another type of smoked sausage or German sausage.) Make a roux in a large cast-iron pot, 3- to 5-gallon capacity. Add onion, celery,bell pepper, garlic and okra and cook, stirring constantly, until the onions are tender and okra slime is gone, about 20 minutes. Stirring constantly, add sausage, water, bouillon cubes and liquid crab boil and bring to a steady boil.Reduce heat to simmer and add all other ingredients except chicken, green onion and parsley. Cook for 1 hour. Add chicken and cook for 30 minutes.Add green onion and parsley. Skim oil from top. Serve over rice. Serves 50.