BOLD Creole Seasoning 
Pepper Sauce 
Instant Creole Roux Mix 
New Orleans Beef & Grits
Southern comfort on a plate. Tender beef served over creamy, buttery grits. @GrillNation says, "It's the…
Get RecipeBring the rich flavors of Louisiana to your table with this smoked chicken & sausage gumbo by @SouthernVibin
Ingredients
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2lbs smoked sausage sliced thin
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2lbs of smoked chicken or rotisserie “thickly shredded”
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1 large onion “diced”
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1 bell pepper “diced”
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3 sticks of celery “diced”
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3 tbsp minced garlic
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2 cup of Tony’s Instant Roux Mix
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4 cups of cold water
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3 boxes of chicken stock
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2 tbsp of Tony’s Bold Seasoning
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3 tbsp Tony’s Pepper Sauce
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3 bay leaves
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5 tbsp fresh parsley “finely chopped”
- Clear
Directions
1. Begin in a large pot browning down your smoked sausages.
2. Once you have that perfect golden color remove sausages from the pot and turn the heat off.
3. Allow the pot to cool for 5 minutes, then add water while slowly whisking in your Tony’s Instant Roux mix.
4. Once you have it whisked together, turn your heat back to medium and continue whisking until you have a thick chocolate syrup consistency.
5. At this point, you want to start mixing in all your veggies: onions, peppers, celery, and garlic, until they’re all combined.
6. Now we are ready to slowly pour in our chicken stock while we continue to mix. You should now have a dark, creamy base.
7. Add smoked sausages back into the pot followed by our smoked chicken.
8. Add your Tony’s seasoning, parsley & bay leaves and give it 1 final good mix before covering it up on low heat for 2 hours.
9. Stirring occasionally, serve in a bowl over white rice and enjoy!
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