Blue Runner Creole Chicken & Sausage Gumbo Base is a must-have for any gumbo lover. This 25oz jar is packed with a blend of authentic Cajun spices and ingredients, including Creole chicken and sausage, for a truly authentic gumbo experience. Simply add your choice of seafood, vegetables, and rice to the base for a delicious and flavorful gumbo that will transport your taste buds straight to the bayou. Whether you're a seasoned gumbo chef or new to the game, Blue Runner Creole Chicken & Sausage Gumbo Base is an easy and convenient way to add some Southern flavor to your cooking.
This Creole Chicken and Sausage Gumbo Base is our traditional recipe, it starts with a roux and ends with a smile. In fact, people will ask if you spent all day on it! Just open up a can, add meat, and you have a delicious pot of gumbo. 25 oz.
Unit Size: 25oz
Ingredients: Chicken Stock (Water, Chicken Meat With Natural Juices, Salt, Organic Cane Juice Solids, Maltodextrin from Corn, Chicken Fat, Yeast Extract, Natural Flavor, Dried Onion, Spice Extractives And Turmeric), Beef Stock (Water, Roast Beef With Beef Broth, Yeast Extract, Salt, Organic Cane Juice Solids, Maltodextrin from Corn, Barley Malt Extract, Dried Onion, Spice Extractives, Potato Flour, Dried Garlic), Onions, Roux (Cotton Seed Oil, Enriched Wheat Flour [Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid]), Celery, Green Bell Pepper, Tomato Puree (Tomato Concentrate [Water And Tomato Paste], Citric Acid), Minced Onion, Msg, Basil, Sugar, Granulated Garlic, Black Pepper, Red Pepper, Chili Powder, Liquid Smoke, Sage, Marjoram, Ground Bay Leaf, Ground Oregano And Ground Thyme. Contains Wheat
Blue Runner Chicken & Sausage Gumbo
2 Tablespoons mild olive oil
1 1/2 cups (about half a pound) smoked sausage or Andouille, sliced lengthwise, then cut into half-moon shaped pieces, about 1/4 thick
1 1/2 cups boneless, skinless chicken breasts (about one pound)
1 cup diced yellow onions 1/4 pieces
3/4 cup diced celery 1/4 pieces
3/4 cup diced green bell pepper 1/4 pieces
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon whole-leaf dried thyme
1 Tablespoon gumbo file powder (ground sassafras leaves)
2 25 oz cans Blue Runner Creole Gumbo Base for Chicken & Sausage Gumbo
Directions: Heat the olive oil in a pot over high heat. Add the sausage and cook, stirring occasionally, until the sausage begins to brown about 3 minutes. Lower heat to medium. Add the chicken and cook, stirring occasionally, for about 2 minutes. Turn heat to High. Add the onions, celery , and bell pepper. Cook, stirring occasionally, until the onions turn soft and clear and begin to brown, about 5 minutes. Turn heat to low. Add the garlic, salt, black pepper, thyme, and gumbo file powder. Cook, stirring occasionally, for 2-3 minutes. Add the Blue Runner Creole Gumbo Base and bring the mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes. Skim as needed to remove excess oil.