Chicken, Sausage & Tasso Gumbo

What You’ll Need:

3 Tbsp Sunflower Oil

¾ Lbs Tasso, cubed

1 ½ Lbs Chicken Breast, cubed

¾ Lbs Zummo’s Andouille Sausage, sliced

2 Green Bell Peppers, chopped

1 Medium Yellow Onion, chopped

3 Stalks Celery, chopped

6 Cloves Garlic, chopped

12oz of Doguet’s Roux

8 Cups Chicken Stock (preferably home made)

4 Tbsp No Salt Cajun Seasoning

4 Tbsp Tex Joy Herb Du Beaumont

2 Tbsp Salt

1 Tbsp Pepper

3 Bay Leaves

1 Large Handful Fresh Parsley, chopped

What You’ll Do:

1. Set a large pot over medium high heat. Add the oil and allow to warm.
2. Add the cubed chicken to the oil allowing it the to brown a bit then remove from pan and set aside.
3. Add the roux and stir continuously until smooth.
4. Add all the veggies to the pot and mix into the roux. Add your sausage and tasso and stir to combine. Allow all the flavors to combine for about 1-2 minutes.
5. Add the chicken and all the juices that have accumulated back to the pot. Carefully add the chicken stock and stir until the roux has fully combined into the stock.
6. Add the Cajun seasoning, herb du Beaumont, salt, pepper, bay leaves and parsley. Bring to a boil then turn the heat down to low. Partially cover and simmer for about an hour allowing all of the flavors to come together.
7. Enjoy!!