Chicken and Sausage Gumbo

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: chicken base, easy difficulty, main, chicken, stew

Ingredients

Quantity	Ingredient
1 Tbsp	Better Than Bouillon^® Roasted Chicken Base
3 cups	hot water
2½ lbs	boneless skinless chicken thighs cut into 3” pieces
2 Tbsp	The Original “Louisiana” Brand Hot Sauce™, divided
2 Tbsp	Creole seasoning, divided
3 Tbsp	vegetable oil
¼ cup	butter
¼ cup	all-purpose flour
1 cup	each diced white onions, celery and green bell pepper
1 Tbsp	minced garlic
1 cup	sliced okra
2 tsp	Worcestershire sauce
4 oz	Johnsonville Andouille Smoked Rope Sausage

Directions

1

Dissolve the Roasted Chicken Base into the hot water.
2

Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
3

Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
4

Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
5

Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
6

Remove the pot from the heat and serve with cooked rice.

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