What’s the key to great gumbo? Find out with this Louisiana inspired recipe! Create a rich roux sauce combined with roasted chicken, andouille sausage, fresh vegetables & creole spices. Much like the cultures you would find in New Orleans, this Carolina Cooker gumbo offers a robust and diverse blend to make it equally hard to forget!
Ingredients:
- 1 C Flour
- 1 C Grapeseed Oil
- 1 Large Onion
- 1 Bell Pepper
- 2 celery stalks
- 1 lb Andouille
- 6 cloves garlic
- 2 TBSP Cajun Seasoning
- 8 cups chicken broth
- 4 bay leaves
- 1 C sautéed okra
- 2 C roasted chicken thighs
- 2 TBSP Hot Sauce
- Salt and pepper to taste
- Green onions
- Serve with Rice
Directions:
- Heat 9 qt. Dutch oven over medium high heat, add oil and once it’s heated add in flour.
- Continuously stir roux until it reaches a dark brown color and immediately add in onion, bell pepper and celery.
- Sauté for about 4min. and then add in garlic.
- Once onions are translucent add in chicken broth and bay leaves.
- Next add hot sauce, Cajun seasoning, chicken and sausage.
- Bring to a boil and reduce to simmer for 2-3 hours.
- Season with salt and pepper. Serve over rice garnished with green onions.
