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CHICKEN & SAUSAGE GUMBO
1 (4-5 lb.) chicken, cut into pieces Serves 10
Tony Chachere’s Original Season chicken to taste with
Creole Seasoning* Tony Chachere’s Original
4 tbsp. LouAna Vegetable Oil* Creole Seasoning*.
4 tbsp. flour
2 large onions, chopped In a large, heavy pot, heat oil
2 stalks celery, chopped until hot and gradually add
1 green bell pepper, chopped flour, stirring continuously until
4 cloves garlic, minced well-blended. Lower heat and
1 lb. Savoie’s Smoked Sausage*, continue stirring until roux is chocolate brown. Add chopped onion, celery, bell pepper and garlic.
sliced
3 qt. water Stir well and let vegetables begin to wilt. Slowly add water, stirring to dissolve roux. Add chicken and
3 tbsp. green onions, chopped sliced smoked sausage and bring to a boil. Reduce heat and simmer 1½ hours or until meat is tender.
3 tbsp. parsley, chopped Add additional seasoning along with green onions and parsley.
*St. Landry Parish product
Serve in soup bowls with Prairie Ronde Rice*.
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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