Creole Gumbo

Name: Creole Gumbo
Ingredients: 2 teaspoons basil; 10 bay leaves; 2 teaspoons chili powder; 2 teaspoons white pepper; 2 teaspoons black pepper; 1/2 cup parsley; 1 teaspoon cayenne; 1/2 cup granulated garlic; 2 teaspoons thyme; 2 teaspoons oregano; 2 teaspoons salt; 3 1/2 lbs chicken; 3 1/2 lbs andouille sausages; 3 lbs onions; 2 bell peppers; 4 1/2 gallons water; For Roux; 2 cups oil; 2 cups flour

19 ingredients

7 steps

Ingredients

2 teaspoons basil
10 bay leaves
2 teaspoons chili powder
2 teaspoons white pepper
2 teaspoons black pepper
1/2 cup parsley
1 teaspoon cayenne
1/2 cup granulated garlic
2 teaspoons thyme
2 teaspoons oregano
2 teaspoons salt
3 1/2 lbs chicken
3 1/2 lbs andouille sausages
3 lbs onions
2 bell peppers
4 1/2 gallons water
For Roux
2 cups oil
2 cups flour

Directions

1

Bring water and bay leaves to a boil.
2

In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.
3

Add the roux to the pot with water and bay leaves.
4

Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.
5

Then add green bell peppers, onions and chicken thighs and Andouille sausage.
6

Leave simmering until broth thickens and chicken is cooked through.
7

Serve over white rice.