Creole Gumbo
Chicken and Andouille sausage gumbo.
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INGREDIENTS
Nutrition- 2teaspoons basil
- 10
- 2teaspoons chili powder
- 2teaspoons white pepper
- 2teaspoons black pepper
- 1⁄2cup parsley
- 1teaspoon cayenne
- 1⁄2cup granulated garlic
- 2teaspoons thyme
- 2teaspoons oregano
- 2teaspoons salt
- 3 1⁄2lbs chicken
- 3 1⁄2
- 3lbs onions
- 4 1⁄2gallons water
For Roux
- 2cups oil
- 2cups flour
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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.
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