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Lagniappe @ 610 serves up gumbo

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Corey Tullier with Lagniappe @ 610 creates a unique chicken and sausage gumbo.

Chicken and Sausage Gumbo Recipe:

Roux:

2 cups of Canola Oil

2 cups of All Purpose Flour

Instructions:

Brown Flour until almost burnt in skillet

Add 12 ounces of frozen Seasoning Blend (Onion, Bell Pepper, Celery, Parsley) and two tablespoons of mined garlic

In a 16 quart pot add 8 quarts of water

4 ounces of Chicken Better than Bouillon

2 10 ounce cans of Original Rotel

Add Roux with Seasoning Blend and Garlic

Add 5 ponds of boneless skinless Chicken Thighs

Add 3 pounds of Cajun sausage

Cook for at least 4 hours on medium heat. The longer the better.

Serve one cup of cooked rice with two cups of gumbo.

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