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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • All Purpose Flour

    All Purpose Flour

  • Onion


  • Celery


  • Bell Pepper

    Bell Pepper

  • Garlic


  • Spice Blend

    Spice Blend

  • Chicken Breast

    Chicken Breast

  • Andouille


  • Parsley


  • Green Onion

    Green Onion


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Peel and finely chop onion. • Finely chop celery. • Discard pepper stem and seeds; finely chop flesh. • Peel and finely chop garlic. • Halve andouille lengthwise; cut crosswise into 1/4-inch-thick slices. • Pick and chop parsley leaves. • Thinly slice green onion crosswise.
• Place a Dutch oven (preferably cast iron) or deep skillet over medium heat. Add 3 tablespoons cooking oil. When oil is very hot, scatter in flour. Cook, stirring quickly, to make a thick, smooth roux. • Cook, stirring often, as the roux turns to a rich, deep brown. (Reduce heat if necessary to ensure slow, even browning.) Roux should be darker than peanut butter, but not dark brown – the color of coffee with a little cream.
• Add onion, celery and green pepper. Cook, stirring, until vegetables are softened and evenly coated with roux, 2-3 minutes. • Add garlic and gumbo spice mix. Cook, stirring, until fragrant, 1-2 minutes.
• Whisk in 2 cups water to dissolve roux. • When mixture boils, reduce heat to medium-low. Add chicken. Cook until chicken is opaque throughout, 8-12 minutes.
• Transfer chicken to a cutting board. • To pot, add andouille. Simmer, stirring occasionally, 15-20 minutes. • When chicken is cool enough to handle, pull or cut it into bite-size pieces. • Return chicken to pot to reheat. • When chicken is warmed through, stir in parsley and green onion. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Fluff rice with a fork. Divide between 2 bowls. • Serve gumbo over rice, and enjoy!