Soups & Gumbos: Louisiana Purchase Mumbo Gumbo

Louisiana Purchase sent dark roux in the mail and faxed the recipe Feb. 1, 1995.

Ingredients

1 1/2 gallons chicken stock
3/4 cup Worcestershire sauce
4 bay leaves
2 T oregano
2 T basil
1/2 cup poultry spice
1 1/2 cup dark roux
Combine all ingredients and bring to a boil, then thicken with 1 1/2 cup blond roux.
Simmer for 30 minutes.
Add
2 lbs andouille sausage
2 lbs cooked chicken
2 cups diced tomatoes
2 cups cooked okra

Serve with rice and a pinch of gumbo file.