“The perfect pot of gumbo starts with the perfect roux. Whether its Seafood or Chicken and Andouille gumbo, or any of our other great recipes, with Bailey’s Cajun Creole Mix….you’ll never go wrong! Everyone will think you spent hours in the kitchen cooking up the best food they ever had sha!!!!” – baileyscajuncreolemix.com
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Chicken & Andouille Gumbo
- 1-3 lb Chicken (cut up)
- 1 lb. Andouille or Smoked Sausage (cut into 1/4 slices)
- ¼ cup cooking oil
- 2 – 14 oz. cans of chicken broth
- 1 pack Bailey’s Cajun Creole Mix
- 2 tbs. Worcestershire Sauce
- 2 dozen Raw Oysters (optional)
- 1 – 8 qt pot
In a 8qt. pot, fry Chicken and Andouille in oil for about 15 minutes. Add 3 qts. hot water, bring to a boil. Mix Roux with about 10 oz. of water from pot. After Roux is mixed, add to boiling water. Add 2 cans of chicken broth. Add Bailey’s Seasoning Mix and 2 packets of seasonings. Add Worcestershire Sauce. Cook uncovered over medium heat for 45 minutes to 1 hour. If desired, oysters should be added in last 15 minutes of cooking. Skim excess oil prior to serving, then add seasoning if desired.
Serve over rice.