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Chicken and Sausage Gumbo
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a large pot over medium heat, add in the flour and whisk constantly until the mixture is smooth and brown. This forms the Roux. The roux will burn very easy if it’s not moving.
  2. Once roux is brown add onions, and cook for 5 minutes.
  3. Add the bell peppers and celery, and cook for 5 more minutes.
  4. Stir in the Kitchen Bouquet, garlic, sausage and Cajun seasoning and cook another 5 minutes.
  5. Add the chicken broth and bay leaves to the pot and bring it to a boil. Let the gumbo simmer for one hour.
  6. After an hour add parsley and cooked chicken to the gumbo and simmer 1 more hour
  7. Remove excess oil from the top of gumbo.
  8. Serve hot over white rice. People often add Filé, hot sauce, and salt and pepper to their individual bowls.
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Red Beans and Rice
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Soak red beans in water overnight.
  2. The next day, drain and rinse the beans to remove starch.
  3. In a deep pot sauté olive oil and trinity together over medium until they are tender and slightly browned.
  4. While vegetables are cooking slice Andouille in to small rounds. Cut each piece in half and then in have again.
  5. Add Andouille and garlic to the pot and cook for 10 minutes.
  6. Add chicken stock, water, bay leaves, and Cajun seasoning to the pot and bring it to a boil.
  7. Boil for 5 minutes, then turn heat down and simmer for two hours, or until beans are soft.
  8. Turn off the heat and cover for 15 minutes. Some beans will remain whole and others will fall apart to create a thick sauce.
  9. Serve with white rice and season with salt, pepper, and hot sauce to taste.
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