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.
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.