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Cajun Gumbo

  • SERVINGS 48

INGREDIENTS

1. 1 bag Pioneer® Brown Gravy Mix (94587)
2. 4 qt. Water
3. 1 ½ lb. Chicken thighs, boneless, skinless
4. 2 tsp. Cajun seasoning
5. 1 Onion, large, chopped
6. 8 Celery stalks, trimmed, diced
7. 1 Green bell pepper, large, seeded, diced
8. 4 Tbsp. Butter
9. 1 ½ lb. Andouille sausage, cooked
10. 28 oz. Diced tomatoes, canned, with juice
11. 2 ½ lb. Okra, frozen chopped
12. 1 Tbsp. Worcestershire sauce
13. Tabasco® sauce

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Toss chicken thighs in Cajun seasoning. Bake until internal temperature reaches 165°F. Cool slightly, then cube.
3. Sauté onion, celery, and bell pepper in butter until slightly soft.
4. Prepare gravy mix according to package directions, using 4 qt. of water.
5. Add additional water if necessary to obtain desired viscosity.
6. Serve as is or over rice.
7. Add Sautéed vegetables, chicken, sausage, tomatoes, okra, and Worcestershire sauce to prepared gravy. Season to taste with additional Cajun seasoning and Tabasco® sauce. Simmer over low heat for 1 hour, stirring occasionally.

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