Damn Good Gumbo

Ingredients:

• 3 strips bacon, finely chopped
• 2 pounds frozen okra, sliced (can be thawed, but will cook faster)
• 1 1/2 tsp. white pepper, in all
• 1 1/2 tsp. cayenne pepper, in all
• 1 tsp. black pepper
• 2 large onions, chopped
• 10 cups chicken stock
• 2 large tomatoes, chopped
• 2 tsp. salt
• 1 tsp. minced garlic (fresh clove)
• 3/4 tsp. onion powder
• 1/2 tsp. dried thyme leaves
• 1 stick butter
• 1 lb. andouille smoked sausage, cut into 1/4 inch slices
• 1 lb. medium peeled shrimp
• 1 lb. boneless skinless chicken (chopped into small pieces)
• 1/2 c. finely chopped green onions
• Freshly cooked Rice

Recipe:

1. In a large dutch oven, cook bacon over high heat, for about three minutes.
2. Add 2 bags of okra; cook for about 3 minutes, stirring occasionally.
3. Add 1 tsp. of white pepper, 1 tsp. cayenne pepper and black pepper. Stir well. Continue cooking until well browned, about 10 minutes, stirring frequently.
4. Add 1 c. chicken stock. Stir onions, and cook for 5 minutes, stirring often and scraping the pan to remove blackened bits as needed.
5. Stir in tomatoes and cook for about 8 minutes, stirring and scraping frequently.
6. Add another 2 cups of stock; cook for 5 minutes, stirring occasionally.
7. Stir in the remaining 1/2 tsp. white pepper, 1/2 tsp. cayenne, salt, garlic, onion powder and thyme.
8. Add the butter and continue cooking over medium-high heat, stirring until butter is melted, scraping the pan bottom well until there is very little stuck to the bottom.
9. Add the remaining 7 cups of stock, stirring well. Bring to a boil, stirring occasionally.
10. Add the andouille and raw chicken and return to a boil; reduce heat and simmer for about 45 minutes, stirring occasionally.
11. Add the remaining 2.5 cups of okra; simmer for 8 minutes.
12. Then add the shrimp and green onions. When shrimp is pink, remove from heat.
13. Skim away any oil from the surface and serve immediately with a small mound of rice in the middle.