Lagniappe @ 610 serves up gumbo


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

Chicken and Sausage Gumbo Recipe:


2 cups of Canola Oil

2 cups of All Purpose Flour


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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