Uploaded November 2024 | Updated September 2026, 1 week ago
I don't like okra, so no okra. I almost forgot the most important ingredient: Lee and Perrins Worcestershire sauce! And for all I did wrong I must have done something right because this was amazing! Delicious! Here's a recipe!
About 6 cutup chicken thighs
4 links of Andouille sausage cut into halves
1 medium onion diced
3 stalks of celery diced
2 small bell peppers diced
6 cloves of garlic diced small
Cajun seasoning, I used Slap Ya Mama And Tango Spice Cajun Rub\
Flour (I use Wondra)\
1 box chicken stock
Lee and Perrins Worcestershire sauce, about a large tablespoon full
Hot sauce to taste
Gumbo File powder to taste
Brown the chicken and sausage, remove and add olive oil and flour to the pot to make a roux.
add veggies and garlic, cook for a bit, add back the meat and some chicken stock simmer for about an hour, and serve with white rice. Eat and Enjoy!
I don't like okra, so no okra. I almost forgot the most important ingredient: Lee and Perrins Worcestershire sauce! And for all I did wrong I must have done something right because this was amazing! Delicious! Here's a recipe!
About 6 cutup chicken thighs
4 links of Andouille sausage cut into halves
1 medium onion diced
3 stalks of celery diced
2 small bell peppers diced
6 cloves of garlic diced small
Cajun seasoning, I used Slap Ya Mama And Tango Spice Cajun Rub\
Flour (I use Wondra)\
1 box chicken stock
Lee and Perrins Worcestershire sauce, about a large tablespoon full
Hot sauce to taste
Gumbo File powder to taste
Brown the chicken and sausage, remove and add olive oil and flour to the pot to make a roux.
add veggies and garlic, cook for a bit, add back the meat and some chicken stock simmer for about an hour, and serve with white rice. Eat and Enjoy!
