Creole Gumbo
"Chicken and Andouille sausage gumbo."
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 2 teaspoons basil
- 10 bay leaves
- 2 teaspoons chili powder
- 2 teaspoons white pepper
- 2 teaspoons black pepper
- 1⁄2 cup parsley
- 1 teaspoon cayenne
- 1⁄2 cup granulated garlic
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 teaspoons salt
- 3 1⁄2 lbs chicken
- 3 1⁄2 lbs andouille sausages
- 3 lbs onions
- 2 bell peppers
- 4 1⁄2 gallons water
-
For Roux
- 2 cups oil
- 2 cups flour
directions
- Bring water and bay leaves to a boil.
- In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.
- Add the roux to the pot with water and bay leaves.
- Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.
- Then add green bell peppers, onions and chicken thighs and Andouille sausage.
- Leave simmering until broth thickens and chicken is cooked through.
- Serve over white rice.
Questions & Replies
-
I have the same question how much tomato sauce -
Among the directions for "Creole Gumbo 535846" are instructions to add "tomato sauce". However, there is no such item on the Ingredient list. Would you happen to know the amount of tomato sauce required? Thank you.
Reviews
-
This is NOT gumbo. It is missing the one ingredient key to gumbo....okra. You could call it chicken creole but it must have okra to be gumbo
RECIPE SUBMITTED BY
Food.com
United States
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