Chicken and Andouille Sausage Gumbo Recipe | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and

Ingredients

• 1/2 Cup Vegetable Oil
• 3/4 Cup All Purpose Flour
• 4 Tbsp Creole Seasoning
• 1 Cup Onions, diced
• 1/2 Cup Green Bell Pepper, diced
• 1/2 Cup Celery, Diced
• 1 1/2 Cups Andouille, sliced
• 3 Tbsp Garlic, chopped
• 6 Cups cold Chicken Stock
• 3 Fresh Bay Leaves
• 4 Chicken Thighs, seasoned liberally with Creole Seasoning
• 2 Tbsp Worcestershire Sauce
• Hot Sauce to taste
• Kosher Salt to taste, if necessary
• 2 Tablespoons Italian Parsley, chiffonade
• 1/4 Cup Thinly Sliced Green Onions