Sriracha Chicken and Andouille Gumbo
Rated 5.0 stars by 1 users
Category
Main Dishes
Servings
6
Prep Time
15 minutes
Cook Time
80 minutes
- In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
Ingredients
- 2 pounds Chicken Thighs
- 1 pound Andouille Sausage
- 2 tbsp Olive Oil
- 1 cup Celery
- 1 cup Onion
- 1 cup Bell Pepper
- 2 tbsp Fresh Garlic
- ⅓ cup All-Purpose Flour
- 3 cups Chicken Stock
- 1 tbsp Dry Mustard
-
4 tbsp CanCooker Original Creole Seasoning
- 4 tbsp Sriracha Hot Chili Sauce
Things You Need
Directions
In Non-Stick CanCooker Jr. or CanCooker Companion.
On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked.
Remove chicken and sausage from CanCooker and place off to the side.
After removing meats from the CanCooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through.
Add flour, dry mustard, creole seasoning.
Stir everything together to create a roux.
After roux is a thick paste texture add the chicken stock, chicken, and sausage to CanCooker.
Place lid on and Let simmer for 10 to 15 minutes.
Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken.
Remove from heat and stand for 5 to 10 minutes.
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1 Comments
Donald Smith
August 7, 2024