B&B Episode 47 Gumbo
This classic Gumbo recipe with a few shortcuts will be great for Super Bowl on a cold February day.
Ingredients
1 C. Tony Chachere’s Instant Roux
2 C. water
2 bell peppers, seeded and diced
1 medium onion, diced
1 celery stalk, diced
8 C. chicken stock
1/2 lb andouille sausage, sliced 1/4” thick
1 Tbsp Tony Chachere’s Original Creole seasoning
1 Tbsp kosher salt
1/2 tsp ground black pepper
1/2 tsp crushed red pepper
1/2 tsp chili powder
1/2 tsp dried thyme
1 1/2 tsp minced garlic
1 bay leaf
3 lb cooked chicken
hot sauce
Hot cooked rice or French bread, optional
Preparation
In a 12-qt stockpot or Dutch Oven, prepare the roux according to package directions.
Add bell pepper, and stir constantly for 30 seconds. Add onion and celery, and stir constantly 30 seconds.
Gradually add stock to roux.
Add andouille chicken and seasonings and bring to a boil.
Simmer gently, uncovered one hour, stirring occasionally.
Season to taste. Add hot sauce to taste. Serve with rice or french bread.
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