B&B Episode 47 Gumbo

B&B Episode 47 Gumbo

This classic Gumbo recipe with a few shortcuts will be great for Super Bowl on a cold February day.


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


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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B&B Episode 47 Jambalaya

B&B Episode 47 Jambalaya

This “secret” recipe will surprise you


1 family size box of Zatarain’s Jambalaya

1 1/2 lbs. cooked chicken breast, cut into bite size pieces

1 andouille sausage, cut into bite size pieces

3 3/4 C. bloody mary mix

2 Tbs. Kinloch Pecan Oil


Mix bloody mary mix, rice mix, meat and oil in 3 qt. saucepan until well blended. Bring to a boil.

Reduce heat to low.


Simmer 25 minutes or until rice is tender.


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Paula shows you how to make Jambalaya, Gumbo and Red Beans and Rice Dip

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