New Orleans Gumbo

This New Orleans Gumbo recipe features our NEW Daily’s Rope Sausage and Vanee Chicken and Pulled Pork. It is a perfect weekend dinner full of flavor- that gets better with time! The flavor can be as mild or hot as you prefer and is best served with Minute White Rice (#1468).

What else can I add to gumbo?

Although this recipe is delicious as is, we’re all about trying new ways to serve it! A popular addition is shrimp, making our Contessa Black Tiger Shrimp (#2806) the perfect addition. You can mix different types of meat, but the staples are shrimp and sausage. Plus, you can try serving it in a Bread Bowl!

If you like this recipe, try these:

• Slow Cooker White Chicken Chili
• Clasic Pork Stew
• Chili Cheese Dog Empanadas

This New Orleans Gumbo recipe features our NEW Daily’s Rope Sausage and Vanee Chicken and Pulled Pork. It is a perfect weekend dinner full of flavor- that gets better with time!

New Orleans Gumbo

• 1/3 cup BBF Avocado Oil (#3516)
• 1/2 cup Turkey Brand Flour (#2285)
• 2/3 cups Flav-R-Pac Diced Onion (#5772)
• 3/4 cups celery, chopped
• 1/2 cups Flav-R-Pac Green & Red Peppers (#6386), diced
• 1 Tbsp Kirkland Minced Garlic (#1289)
• Regal Sea Salt (#1146), Table Grind Black Pepper (#1028), and AP Cayenne Pepper (#1418), to taste
• 1/2 lbs Daily’s Black Pepper Rope Sausage (#1920), sliced
• 4 cups Chicken Broth (#1038 base)
• 1 1/2 cups Vanee Deluxe Pulled Chicken with Broth (#1953)
• 3 cups Vanee Deluxe Pulled Pork (#1954)

Instructions:

1. First, heat the oil in a large pot over medium heat. Add the flour and cook until you reach a dark consistency.
2. Then, add the onions, celery, peppers, and garlic, and cook for 5-7 minutes or until tender.
3. Next, add the sausage, salt, pepper, cayenne, and chicken broth.
4. Simmer for 50-60 minutes, then add the chicken and pork. Allow to cook for 5 minutes or until the meat is heated through.

Adapted from: http://vaneefoodservice.com/menu-ideas/soups/new-orleans-gumbo

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