Ingredients
¼ cup peanut oil or vegetable oil
1 medium onion (diced)
2 pounds of boneless/skinless chicken thighs (cut in large bite sized pieces)
1# Veron Foods andouille (skin/casing removed, cut into slices) or Veron Foods Smoked Sausage (mild or hot)
1 level tablespoon of LeMoine's "Season-Um-Up" Cajun Seasoning
½ teaspoon of salt
¼ teaspoon of black pepper
¼ teaspoon of cayenne pepper
¼ teaspoon of granulated garlic
5 teaspoons of chicken flavored bouillon (powder, granules or cubes) Maggi or Knorr or your favorite brand
1 heaping tablespoon of dried parsley flakes
½ cup Gold Medal Wondra flour
½ gallon of water
1 and ½ level tablespoon of Kitchen Bouquet
Prep. Combine LeMoine's, salt, black pepper, cayenne pepper, granulated garlic, chicken bouillon and parsley flakes in a measuring cup. Dice the onion, slice the Veron andouille and cut the boneless chicken thighs into pieces. Have your oil, flour and water pre measured and readily available. Have a bottle of Kitchen Bouquet handy and a measuring spoon nearby.
1. Place a pot, (capable of holding at least 1 gallon) on a burner. Now, turn burner to high. Add the oil, onion, chicken, Veron Andouille and your (pre measured) seasonings to the pot. Using a serving spoon, stir often to prevent sticking. Cook down these ingredients for 15 minutes. (Note: It is ok if sticking occurs, but do not scorch, reduce heat if necessary.)
2. Add the Gold Medal Wondra and cook down for 3 minutes. Stir well to incorporate the flour into your blend. Sticking will occur at this time. You must scrape the bottom of the pot to keep your ingredients from burning. Once again, you may want to reduce the heat to medium to minimize sticking.
3. Add the water and stir thoroughly to remove the sticking from the bottom. Add the Kitchen Bouquet. Be sure that your burner is on high. Now, bring the gumbo to a boil, this will take from 5 to 10 minutes. When you reach the boiling point, reduce the heat to control the boiling. Allow the gumbo to boil for 5 minutes, then reduce heat to low and simmer for 10 minutes. Skim the oil that accumulated on the surface of your gumbo.
It is that easy and it's time to eat!
NOTE: If you would like to purchase Veron Foods Andouille or Smoked Sausage in your area, call Buggy at 225 806 0988 or e-mail him at buggy@veronfoods.com
¼ cup peanut oil or vegetable oil
1 medium onion (diced)
2 pounds of boneless/skinless chicken thighs (cut in large bite sized pieces)
1# Veron Foods andouille (skin/casing removed, cut into slices) or Veron Foods Smoked Sausage (mild or hot)
1 level tablespoon of LeMoine's "Season-Um-Up" Cajun Seasoning
½ teaspoon of salt
¼ teaspoon of black pepper
¼ teaspoon of cayenne pepper
¼ teaspoon of granulated garlic
5 teaspoons of chicken flavored bouillon (powder, granules or cubes) Maggi or Knorr or your favorite brand
1 heaping tablespoon of dried parsley flakes
½ cup Gold Medal Wondra flour
½ gallon of water
1 and ½ level tablespoon of Kitchen Bouquet
Prep. Combine LeMoine's, salt, black pepper, cayenne pepper, granulated garlic, chicken bouillon and parsley flakes in a measuring cup. Dice the onion, slice the Veron andouille and cut the boneless chicken thighs into pieces. Have your oil, flour and water pre measured and readily available. Have a bottle of Kitchen Bouquet handy and a measuring spoon nearby.
1. Place a pot, (capable of holding at least 1 gallon) on a burner. Now, turn burner to high. Add the oil, onion, chicken, Veron Andouille and your (pre measured) seasonings to the pot. Using a serving spoon, stir often to prevent sticking. Cook down these ingredients for 15 minutes. (Note: It is ok if sticking occurs, but do not scorch, reduce heat if necessary.)
2. Add the Gold Medal Wondra and cook down for 3 minutes. Stir well to incorporate the flour into your blend. Sticking will occur at this time. You must scrape the bottom of the pot to keep your ingredients from burning. Once again, you may want to reduce the heat to medium to minimize sticking.
3. Add the water and stir thoroughly to remove the sticking from the bottom. Add the Kitchen Bouquet. Be sure that your burner is on high. Now, bring the gumbo to a boil, this will take from 5 to 10 minutes. When you reach the boiling point, reduce the heat to control the boiling. Allow the gumbo to boil for 5 minutes, then reduce heat to low and simmer for 10 minutes. Skim the oil that accumulated on the surface of your gumbo.
It is that easy and it's time to eat!
NOTE: If you would like to purchase Veron Foods Andouille or Smoked Sausage in your area, call Buggy at 225 806 0988 or e-mail him at buggy@veronfoods.com
