Ingredients

3 lbs smoke Sausage (cut in half length wise & cut in 1\2

inch long.

1 lb smoke andouille (cut in Qtrs length wise & cut in Qtr inch)

1 bunch of Shallots

3 med onions chopped fine

2 teaspoon garlic

3-3 lb bags of boneles chicken thighs (cut in Qtrs about 1 inch size)

8 oz of dry roux mixed with cold water.

1 1\2 gals of water

add black pepper and salt as needed at end.

Preparation

  1. boil sausage and andouille for 45 minutes (keep to slow boil to prevent spilling). Remove all oil.
  2. add onions,garlic and shallots and slow boil for 45 minutes.
  3. add roux and cook for 30 minutes on slow boil to prevent spilling.
  4. add chicken and slow boil for 30 minutes. Remove oil
  5. add pepper & salt and any other seasoning for taste, cook rice to add to gumbo