Our traditional Thursday night dinner was a spectacular gumbo prepared by the one and only Thomas Wintz, guaranteed to pass a good time!
1 bell pepper
1 bunch celery
1 bunch parsley
1 bunch green onions
1 cup okra
3 cloves garlic
6 chicken thighs, cut up and browned
1 lb Andouille sausage, cut up and browned
2 qts. chicken broth
1 box Bailey’s Roux mix
Tony’s/Creole seasoning to taste
Sweat onions, add all vegetables except garlic.
In 30 minutes, add chicken. Cook and stir 30 minutes.
Add okra, bay leaves, garlic, and broth.
Make roux in a bowl, then add to broth mix.
Serve with rice and enjoy!