Quick and Easy Tony Chachere''s Gumbo Recipe

BATON ROUGE, LA (LOCAL33) (FOX44) - October, 12 is National Gumbo Day and in honor of that we are cooking up this quick and easy Tony Chachere's Gumbo Recipe. 

Chef Gaye Sandoz shares this fast 30 minute recipe that you can make at home. 

Tony's Quick Step Andouille Gumbo:

1 pack (12 oz) Andouille Sausage (Sandoz used Manda), sliced into 1/4 inch slices
2 links Manda' s Pork Sausage,  Hot , sliced into 4 inch slices
1 stick butter
3 cups fresh cut onion mix (16 oz container)
2 tablespoon minced or chopped garlic 
2 bell peppers, chopped
1 tablespoon Tony Chachere Bold Seasoning 
6 tablespoons prepared roux (comes in a jar)
10 cups chicken salted  broth or stock 
4 bay leaves
1 tablespoon hickory smoke flavor
1 teaspoon Tony Chachere Bold Creole Seasoning 
2 teaspoons black pepper 
2 teaspoons hot sauce 
1 large rotisserie chicken, deboned and cut into big chunks 
1 bunch green onions, sliced 
1/4 cup chopped parsley

Brown sausage in black iron pot or heavy pot. .
Remove and drain on paper towel. Using same pot melt butter. Saute'  the onion mix, garlic, bell pepper, 1 tablespoon Tony Seasoning and white part of green onions for 10 minutes.  Add broth to mixture.  Add sausage and smoke flavor. Cook for for 10 minutes or longer if desired. Add chicken and cook 5 minutes. Add green onion tops and parsley. Serve over rice.


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