Ingredients

• April 18, 2022
• 1 32 oz. box regular chicken stock
• Oil
• 2 tbsp flour
• 2 tbsp File' powder
• 1 can diced tomatoes (28oz.)
• 3 green onions
• 5 oz. julienned carrots
• 1 medium onion
• 4 sweet mini bell peppers
• 4 celery stalks
• 1 14 oz. pack andouie sausage sliced
• 2 tbls oil (approx..)
• 1½ lb chicken thighs cut in pieces
• 1½ tsp Cajun seasoning
• ½ tsp Blackened seasoning
• 1 tsp salt
• ½ tsp pepper
• 2½ cups white rice ( 16oz )
• 5 cups water
• 1 tbsp butter
• 2 tsp salt. (18 min. in steambowl)
• You don't have to rinse

Directions

• 1. In a large stock pot heat 1 cup chicken stock and stir in Louisiana Fish Fry Products Gumbo Base & chicken stock to make a roux. (Don't let it burn)
• 2. To the stock pot add 3 cups chicken stock, sausage, green onions, diced tomatoes, & File' powder and start to simmer.
• 3. In a separate skillet sauté the carrots, onions, celery, & peppers then add to the stock pot.
• 4. Start the rice in pressure cooker.
• 5. Brown chicken thighs then add to stock pot.
• 6. Serve with white rice.
• Tip: If it is too thick for you add a little water.

Notes

• 1. There are a lot of Cajun spice mixes and they can vary quite a bit in flavor. I prefer Spice Islands "Louisiana Style Cajun Seasoning".

Photos