Now I may not be from Louisiana but both my grandfathers were. And I inherited that cooking gene honest. It can be so easy to lose family recipes over generations right? 😮‍💨

Sharing classic comfort food like my Chicken & Sausage gumbo is one of the best ways to keep those traditions alive! 🙌🏾

🛒 Save this post for the grocery list below & get the FREE recipe on my website 🔗 chefmikehard.com!

📌 Ingredients
• 1 tablespoon Tony Chachere’s Creole Seasoning
• 1 tablespoon Tony Chachere’s No Salt Seasoning
• 1 tablespoon yellow mustard
• cooked white rice
• cooking oil
• salt + pepper to taste

Sauté
• 14 oz andouille sausage, sliced
• 2 boneless chicken breasts, diced
• 1 green bell pepper, chopped
• 2 ribs celery, copped
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 3 bay leaves
• 4 sprigs fresh thyme

Gumbo Base
• 1 cup deep brown roux
• 4 cups beef stock
• 1-2 cups water
• 2 tablespoons chicken bouillon
• 1 tablespoon worcestershire sauce
• 1 tablespoon molasses
• 1 tablespoon white vinegar
• 1/2 teaspoon gumbo filé (optional)

Creole Seasoning
• 1/2 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon granulated onion
• 1/2 tablespoon granulated garlic
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 1 teaspoon celery salt
• 1/2 teaspoon chili powder
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon dried savory

Pro Tips‼️

✅ The deep color needed for a good roux can make the cooked flour taste bitter. Adding molasses balances the flavor, cuts any bitterness & no, it doesn’t make your gumbo sweet at all.

✅ Use white vinegar instead of hot sauce to add acidity & brighten the flavors of the dish. This way, hot sauce can be added on the plate when served, without making the whole pot of gumbo too spicy!

✅ Beef stock has a deeper, earthier flavor that pairs perfectly with the flavors of gumbo. Pair that with chicken bouillon to keep the rich, savory notes that chicken stock gives.

Cooking with #chefmikehard is too easy! 🍽️ #LetsVibe