Ingredients:
  • Roux: 4 jars.
  • Seasoning for Stock:
  • 1/4 cup salt
  • 1/4 cup black pepper
  • Veggies:
  • 3 qt onion
  • 1 qt bell pepper
  • 1 1/2 cup garlic
  • 2 cups celery 
  • 4 qt fresh okra
  • 4 qt tomatoes
  • Meat:
  • 4 whole-chicken​ (Cook long enough to create stock*)
  • 8 (1lb. pkgs.) andouille sausage
  • Seasoning:
  • Bay leaves- (add to roux when adding veggies)


Instructions:
1) Bring stock & roux to boil. Cook for 15-30 minutes. 2) Add veggies & bay leaves. Cook 20 minutes. Add tomatoes & okra. Cook 10 minutes. 3) Add sausage & chicken. Cook 15 minutes. *Cook under Pressure for 1hr 45 minutes.

*Don't overcook chicken, as it will become tough when cooking under pressure.




Call us at (404) 667-5121
Gumbo


Difficulty: Hard

Call us at (404) 667-5121