Recipe by Larry Roussel

Makes 12 servings

Ingredients:

• 1 level tablespoon Creole seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon granulated garlic
• 5 teaspoons chicken bouillon granules (1 teaspoon makes 1 cup bouillon)
• 1 heaping tablespoon dried parsley flakes
• 2 medium onions (or 1 pound), diced
• 1 pound andouille, skin/casing removed, cut into 1/4 to 1/2-inch slices
• 2 pounds boneless/skinless chicken thighs cut in large, bite-sized pieces
• 1/4 cup peanut oil or vegetable oil
• 1/2 cup Pillsbury Shake & Blend Flour
• 1/2 gallon plus 5 cups water, in all
• 1 level tablespoon Kitchen Bouquet
• 3 cups parboiled rice

Instructions:

Combine the seasoning, salt, black pepper, cayenne pepper, granulated garlic, bouillon granules and parsley flakes in a measuring cup and mix well. Dice onions, slice andouille, cut up chicken pieces and set aside. Pre-measure and set aside the oil, flour and water. Before you begin cooking the gumbo, place the 3 cups of rice and 5 cups of water in a large glass dish and cook uncovered in a microwave for 20 minutes. After rice is cooked, fluff with a spoon. On high heat, sauté the diced onions in oil for 5 minutes. Add the andouille. Sauté for 5 more minutes, stirring often to prevent burning. Add the chicken pieces and blended seasonings to the pot. Continue to sauté for 5 more minutes. Stir often.

Add the 1/2 cup of Shake & Blend Flour and continue to stir for 1 minute to ensure that the flour is incorporated into the mixture. Add the water and stir gumbo to loosen all ingredients that may be sticking to the bottom of the pot. Bring gumbo to a boil. Add the Kitchen Bouquet and stir to blend throughout. Boil for about 15 minutes. Reduce heat. Simmer for about 15 minutes and skim any oil that accumulates on the surface. Serve with rice.