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This classic gumbo recipe gets its flavor from the Holy Trinity of Cajun cuisine – celery, bell pepper and onions. Use Zatarain’s Gumbo Base and blend well with andouille sausage and one whole chicken. Freeze any leftovers for when you need a hearty soup on a cold day.
1 whole chicken, 3 1/2 pounds
1 pound andouille, sliced thin
1 package ZATARAIN'S® Gumbo Base
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
13 cups water, divided
Place chicken, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add 10 cups of the water; bring to boil on high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
Transfer chicken to cutting board; cool slightly. Remove meat from chicken; shred with fork.
Return chicken to pot. Add remaining 3 cups water; simmer until heated through. Season as desired with salt and hot pepper sauce.
Test Kitchen Tip: Use a large spoon to skim the fat off the top of the gumbo as it simmers.
(Amount per serving)