Creole Chicken and Sausage Gumbo www.tiktok.com 150 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Brown the Andouille sausage and boneless chicken thighs in a large pot. 2. Remove the meat from the pot and set aside. 3. Make a roux with oil and all-purpose flour in the same pot, stirring constantly for 30-40 minutes until it is a chocolate color. 4. Add the chopped onion, bell pepper, and celery, and cook for a few minutes. 5. Add the minced garlic. 6. Add the homemade chicken stock and whisk until well combined. 7. Season with Tony Chachere's Creole seasoning, chicken base, and bay leaves. 8. Separately sauté the okra to reduce the sliminess. 9. Add the sautéed okra, the browned chicken and sausage to the pot, and simmer for about two hours. 10. Stir in the parsley and green onion. 11. Serve over rice with filet powder on top. 1. Brown the Andouille sausage and boneless chicken thighs in a large pot. 2. Remove the meat from the pot and set aside. 3. Make a roux with oil and all-purpose flour in the same pot, stirring constantly for 30-40 minutes until it is a chocolate color. 4. Add the chopped onion, bell pepper, and celery, and cook for a few minutes. 5. Add the minced garlic. 6. Add the homemade chicken stock and whisk until well combined. 7. Season with Tony Chachere's Creole seasoning, chicken base, and bay leaves. 8. Separately sauté the okra to reduce the sliminess. 9. Add the sautéed okra, the browned chicken and sausage to the pot, and simmer for about two hours. 10. Stir in the parsley and green onion. 11. Serve over rice with filet powder on top. Add Direction Ingredients 1 lb Andouille sausage 1 lb Boneless chicken thighs 1 cup Oil 1 cup All-purpose flour 1 cup Onion 1 cup Bell pepper 1 cup Celery 4 cloves Garlic 8 cups Homemade chicken stock 2 tbsp Tony Chachere's Creole seasoning 1 tbsp Chicken base 2 leaves Bay leaves 1 lb Okra 1 bunch Parsley 1 bunch Green onion 1 tbsp Filet powder 4 cups Rice - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large pot wooden spoon whisk mesh strainer small bowl Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe