Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          bacon drippings -- (for roux)
   6      cups          plain flour
   7      cups          onion -- chopped
   1      cup           bell pepper -- chopped
   3      cups          green onions -- chopped
   1      cup           celery -- chopped
   3      cups          parsley -- chopped
     1/4  cup           garlic -- chopped
                        bacon drippins/brown chicken
  20      pounds        baking hens -- (see directions)
                        water
   1      pound         mushrooms -- sliced
  16      cups          tomato sauce
   8      cups          Chablis wine
   1 1/2  pints         stuffed olives
   6      tablespoons   Worcestershire sauce
   8      tablespoons   Louisiana hot sauce
   1      teaspoon      dried mint -- crushed
   6      tablespoons   salt

Preparation:

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and sauté until onions are tender and clear. Add parsley and garlic and sauté. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside