Ingredients:
¼ cup vegetable oil
1 medium onion (diced)
1 pound of Veron large andouille (skin/casing removed, cut into ¼ to ½ slices)
2 pounds of boneless/skinless chicken thighs (cut in large bite sized pieces)
1 level tablespoon of Cajun or Creole seasoning
½ teaspoon of salt
¼ teaspoon of black pepper
¼ teaspoon of cayenne pepper
¼ teaspoon of granulated garlic
5 level teaspoons of bouillon granules/powder (chicken flavored) (your favorite brand)
1 heaping tablespoon of dried parsley flakes
½ cup of Gold Medal Wondra flour
½ gallon of water
1 level tablespoon of Kitchen Bouquet
Directions:
1. Place a 1.5 gallon pot on high heat. Add the oil, onion, andouille, chicken, Cajun seasoning, salt, black and cayenne pepper, garlic, bouillon and parsley flakes. Cook down for about 10 minutes.
2. Add flour and cook for 3 minutes.
3. Add the water and Kitchen Bouquet and bring gumbo to a boil. Reduce heat after you reach a boiling point and simmer for 10 minutes. Skim the oil that accumulates on the surface.
Serve over white rice.
¼ cup vegetable oil
1 medium onion (diced)
1 pound of Veron large andouille (skin/casing removed, cut into ¼ to ½ slices)
2 pounds of boneless/skinless chicken thighs (cut in large bite sized pieces)
1 level tablespoon of Cajun or Creole seasoning
½ teaspoon of salt
¼ teaspoon of black pepper
¼ teaspoon of cayenne pepper
¼ teaspoon of granulated garlic
5 level teaspoons of bouillon granules/powder (chicken flavored) (your favorite brand)
1 heaping tablespoon of dried parsley flakes
½ cup of Gold Medal Wondra flour
½ gallon of water
1 level tablespoon of Kitchen Bouquet
Directions:
1. Place a 1.5 gallon pot on high heat. Add the oil, onion, andouille, chicken, Cajun seasoning, salt, black and cayenne pepper, garlic, bouillon and parsley flakes. Cook down for about 10 minutes.
2. Add flour and cook for 3 minutes.
3. Add the water and Kitchen Bouquet and bring gumbo to a boil. Reduce heat after you reach a boiling point and simmer for 10 minutes. Skim the oil that accumulates on the surface.
Serve over white rice.
