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CHICKEN & SAUSAGE GUMBO

1 (4-5 lb.) chicken, cut into pieces Season chicken to taste with

Tony Chachere’s Original Tony Chachere’s Original
Creole Seasoning* Creole Seasoning*.
4 tbsp. LouAna Vegetable Oil*

4 tbsp. flour In a large, heavy pot, heat oil
2 large onions, chopped until hot and gradually add

2 stalks celery, chopped flour, stirring continuously until
1 green bell pepper, chopped well-blended. Lower heat and
4 cloves garlic, minced continue stirring until roux is chocolate brown. Add chopped onion, celery, bell pepper and garlic.

1 lb. Savoie’s Smoked Sausage*,
sliced Stir well and let vegetables begin to wilt. Slowly add water, stirring to dissolve roux. Add chicken and
3 qt. water sliced smoked sausage and bring to a boil. Reduce heat and simmer 1½ hours or until meat is tender.

3 tbsp. green onions, chopped Add additional seasoning along with green onions and parsley.
3 tbsp. parsley, chopped
*St. Landry Parish product Serve in soup bowls with Prairie Ronde Rice*. Yield: 10 servings

ST. LANDRY PARISH

St. Landry Parish is gumbo for your soul! We’re a rural, heritage destination in South Central
Louisiana, a place with Cajun spirit and Creole soul.
337-948-8004 | CajunTravel.com

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