Original Creole Seasoning 
Creole Style Butter Marinade 
Instant Creole Roux Mix 
Tony’s Classic Louisiana Gumbo
Nothing beats a big pot of homemade Gumbo by @SouthernVibin! Loaded with tender smoked chicken, andouille…
Get RecipeNothing beats a big pot of homemade Gumbo by @SouthernVibin! Loaded with tender smoked chicken, andouille sausage, and a rich, flavorful roux, this Louisiana favorite brings serious Creole flavor to every spoonful.
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Ingredients
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1 whole chicken
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3 sticks of celery, diced
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2 bell peppers, diced
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2 large onions, diced
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3 teaspoons minced garlic
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Tony Chachere’s Andouille Sausage, sliced
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3 tablespoons Tony Chachere’s Original Creole Seasoning
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1 tablespoon gumbo filé
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1 cup Tony Chachere’s Instant Roux Mix
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5 cups chicken stock
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Tony Chachere’s Creole Style Butter Injectable Marinade
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yellow mustard
- Clear
Directions
- Pat your whole chicken dry with a paper towel before injecting your chicken all over with Tony’s Creole Butter Marinade, then lather it up with yellow mustard.
- Once lathered with the mustard, season it with your Tony’s Original Creole Seasoning and smoke at 225º F until your chicken reaches an internal temperature of 170º F.
- Once your chicken is cooked allow it to cool down and begin shredding the entire chicken. Place chicken in a bowl and set aside.
- In your gumbo pot, begin browning your Tony’s Andouille Sausage, just enough to add beautiful color, with nice crispy edges, and then remove to a paper towel.
- Use a paper towel to soak up as much of the grease in the pot that is left behind before dumping in 2 cups of chicken stock, followed by 1 cup of Tony’s Instant Roux, and begin whisking on low heat until it becomes a thick dark chocolate roux.
- Once our roux is how we like it add onions, celery, and bell peppers, followed by 3 teaspoons of minced garlic and the rest of the chicken stock.
- Stir for a few mins to allow flavors to combine before adding in our shredded chicken and browned sausage.
- Season to your taste with Tony’s Original Creole Seasoning and your gumbo filé before covering and cooking on low heat for 2 hours and stir occasionally.
- After 2 hours, your gumbo is ready to be served over a warm bowl of white rice.
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