Savoie's Gluten Free Instant Roux Mix 10 oz - Case of 12

AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO

 4 Quarts Water

10 Heaping Tbsp. Savoie’s Gluten Free Instant Roux

1/2 tsp.  Savoie’s Flavoring and Browning Sauce

4 Cubes Chicken Bouillon

1 Large Hen or Fryer (cut up & seasoned)

1 lb. Savoie’s Smoked Sausage or Andouille

12 oz. Savoie’s Tasso, then sliced

1 Large Onion, chopped

1 Bell Pepper, chopped

2 Pods Garlic, minced

1 Stalks Celery, chopped

1/2 Cup Green Onions, chopped

1/2 Cup Parsley, chopped

Salt & Pepper to taste

Dissolve Savoie’s Gluten Free Instant Roux Mix, Savoie’s Browning Sauce, and bouillon cubes in boiling water in a large stock pot. Simmer for 30 minutes. Brown chicken, sausage and tasso in a heavy pot in a 375° oven for 30 minutes, or until lightly brown. Add the vegetables to the meat midway through the browning. Drain fat, and add meat/vegetable to the water. Bring gumbo to a boil, lower heat and simmer until the chicken is tender (about 1 hour). Add green onions and parsley about 15 minutes before serving. Season to taste. Serve over cooked rice. Serves 6 to 8.