Ingredients

• Roux:
• ¾ Cup of Vegetable Oil
• 1 Cup of All purpose Flour
• Holy Trinity:
• 2 Yellow onions, diced
• 1 bunch green onions
• 1 green Bell Pepper
• 8 Stalk legs of Celery
• 4 garlic cloves, minced
• ¼ can of 6oz tomato paste
• Meats:
• 1 pkg DD Hot Sausage
• 1 pkg Green Onion Sausage
• 1 pkg Richard’s Andouille Sausage
• 1 pkg Chicken Thighs
• 1 pkg Chicken Breast
• Broth and Seasoning:
• 3 16oz Chicken Broth
• Garlic powder
• Onion powder
• Fresh thyme
• Fresh rosemary
• Gumbo file
• Bay leaves

Directions

• 1. Heat oven to 350°. Whisk together oil and flour in Dutch oven on medium heat for 5 minutes. Put pot into oven. Set timer to check roux and whisk every 20 minutes until you reach a rich chocolate brown color.
• 2. On top of the stove on medium heat add in your trinity mix and onion powder, gumbo file, garlic powder, and Cajun seasoning. Let all cook down for about 20 minutes until onions are translucent.
• 3. Add in tomato paste and roux. Let cook together.
• 4. Add in chicken, cubed, and let cook fully through. Then add in your sausage and let it all cook together for 20-30 minutes.
• 5. Add in chicken broth, bay leaves, fresh thyme, and fresh rosemary. Let it come to a boil and cook on low-medium heat for at least 3 hours.
• 6. Serve over rice and enjoy!!!

Notes

• The longer you can cook it the better. Even cooking the day before is even better!!
• Roux Sizes:
• Small Pot 4-8 people
• - 1 cup flour
• - 3/4 vegetable oil
• - 1/4 tomato paste
• - 1 Guidry Mix
• Medium Pot 8-15 people
• - 2 cups flour
• - 1 1/2 vegetable oil
• - half tomato paste
• - 2 Guidry mix
• Large Red Pot 15-30 people
• - 3 1/4 cup flour
• - 2 1/4 vegetable oil
• - half tomato paste
• - 3 Guidry mix

Photos