This recipe is perfect for a crowd on game day. Ask the butcher to cut a whole chicken into eight pieces to save time, or purchase pre-smoked chicken. Housemade Alligator Sausage is available at Ted’s. Serves 10-12 people.

1 cup Duck Fat
1 cup Flour
2 Yellow Onions, diced
1 Chicken, cut into 8 pieces & smoked
2 Tbs. Creole Seasoning
2 lbs. Alligator Sausages, grilled and sliced
2 Celery Stalks
2 Green Bell Peppers
2 tomatoes, seeded & chopped
2 Cloves Garlic, sliced
2 sprigs thyme
1 1/2 qts. Chicken Stock
2 Bay Leaves
2 cups Okra, sliced
1 Tbs. Worcheshire Sauce
Dash Tobasco Sauce
4 cups Cooked Carolina Gold Rice

Make a roux: Heat duck fat over medium heat in a dutch oven or heavy pan and stir continuously while adding flour. Continue heating until roux turns golden brown in color.

Add the vegetables, garlic and creole spice to the pan and sauce until translucent. Add bay leaves and thyme and heat through for 2-3 more minutes. Then add chicken stock, Worchetshire sauce and Tabasco sauce and combine. Add tomatoes and sausage to the pan and simmer over medium heat for 8-10 minutes

Add okra to pan and cook to desired doneness, about 3-5 minutes. Season with salt and pepper to taste.

Top gumbo with chicken and spoon over Carolina Gold Rice to serve.