Gumbo Base Mix 
Instant Creole Roux Mix 
BOLD Creole Seasoning 
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Get RecipeWarm up with a hearty bowl of this sausage and chicken gumbo by @heresyourbite! This comforting dish brings together tender chicken, smoky sausage, and classic Creole spices in a rich, flavorful roux.
Ingredients
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12oz andouille sausage, sliced
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1.5 lbs chicken thighs (bone-in or boneless), cut into bite-sized pieces
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1 large onion diced
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1 green bell pepper, diced
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1 celery stalk, diced
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8 cloves garlic, minced to taste
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1 tsp dried thyme
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1 tsp smoked paprika
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1-2 tbsp Tony Chachere’s Bold Seasoning (adjust to taste)
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8 cups water
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- 1 (3 oz) box of Tony Chachere’s Bumbo Base Mix
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- 2-3 bay leaves (optional)
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- 1 cup Tony Chachere’s Instant Roux Mix
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cooked white rice, for serving
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green onions, for garnish
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Olive oil, for cooking
- Clear
Directions
1. In a large pot or Dutch oven, add the sliced andouille sausage and cook over medium heat until browned. Remove the sausage and set it aside.
2. In the same pot, add the chicken pieces. Season with Tony Chachere’s Bold seasoning. Cook until browned. Remove the chicken and set it aside.
3. Add a touch of olive oil to the pot if needed. Sauté the diced onion, celery, and bell pepper with additional Tony Chachere’s Bold seasoning, dried thyme, and smoked paprika until the vegetables are softened (about 5-7 minutes).
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in 6 cups of water and Tony Chachere’s gumbo base. Stir well to combine.
6. Add the browned chicken and sausage back into the pot. Stir to incorporate.
7. In a separate pot, over medium heat, whisk 1 cup Tony Chachere’s Instant Roux Mix
with 2 cups cool water. Bring to a light boil. After the mixture begins to thicken, remove
from heat. Continue to stir until well mixed.
8. Once the roux is ready, add it to the gumbo pot and stir well to combine.
9. Allow the gumbo to simmer uncovered for 30-45 minutes, stirring occasionally. This will
help the flavors meld and thicken the broth.
10. Taste and adjust seasoning, if needed. Remove bay leaves if used.
11. Serve the gumbo over cooked white rice and garnish with fresh parsley and chopped
green onions. Enjoy!
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