It's so Easy It's Cheating Gumbo

This is the easiest best tasting gumbo that you would swear came from a real roux. It is a fast delicious staple in my house weekly and can be multiplied easily for larger parties or used with seafood. Just don't tell anyone your secret ... shhh.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 5  ounces  dry  roux, Gumbo Base, Oak Grove Smokehouse
• 1  rotisserie-cooked chicken
• 1  lb andouille sausages or 1  lb smoked sausage
• 32  ounces  unsalted chicken stock
• 16  ounces water
• 1  tablespoon Kitchen Bouquet
•  salt
• 1  tablespoon pepper
•  hot sauce
• 1  cup rice

Directions

1. Debone the chicken into bite size pieces.
2. Slice the sausage into bite size pieces.
3. I usually use 2/3 the chicken and ½ the sausage depending on how much meat you like in your gumbo.
4. Brown the sausage.
5. Cook the rice.
6. Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage.
7. Cover and bring to a boil.
8. Reduce heat, stir and simmer 20-25 minutes.
9. Add salt, pepper, and hot sauce to taste.
10. TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully.
11. TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.