A true classic. This gumbo is made with chicken and green onion sausage, aromatic vegetables and a decadent roux.
- 4-6 qts water
- 6 tbsp Savoie's roux
- 3 lbs Chicken cut up
- 3-4 lbs Beasley's Green Onion Sausage sliced
- 3 pks Savoie's tasso sliced
- 1 large onion
- 1 large bell pepper
- 1 c green onions
- 1/2 c parsley
- Garlic powder, salt, and pepper to taste.
Dissolve roux in water over medium heat. Let boil for 30 minutes.
Meanwhile, bake all meat in 350* oven for 30-45 minutes, then drain off grease.
Add meat and vegetables to roux along with seasonings. Let simmer over low heat for 1-1.5 hours.
Add green onions and parsley. Let simmer another 30 minutes.
Serve over rice. Enjoy!
