Lunch, Savory, Dinner


A Cajun classic.


1 cup King Arthur Flour all-purpose flour

3/4 cup Spectrum Sunflower oil

1 1/2 cups diced organic yellow onion

3/4 cup diced organic celery

3/4 cup diced organic green bell peppers

3-4 cloves organic garlic, minced

1 lb. Niman Ranch andouille sausage, cut crosswise into ½ inch slices

1 Tbsp. Creole seasoning

2 tsp. Annie’s Worcestershire sauce

1 tsp. Kosher salt

1 tsp. pepper

3 bay leaves

6 cups Field Day chicken broth

1 lb. boneless Smart chicken thighs, cut into 1 inch chunks

1/4 cup fresh organic parsley

1/2 cup chopped organic green onions


Step 1

In a heavy bottomed pot over medium heat, heat vegetable oil for 5 minutes.

Step 2

Add flour gradually, stirring or whisking to combine with the oil. After adding all the flour, reduce heat to low and cook, stirring frequently with a wood spoon for 45-60 minutes or until it ranges from a peanut butter color to a dark brown.

Step 3

Once your roux is done, add in your onions, celery, and bell peppers. Cook for 4-5 minutes.

Step 4

Add in your garlic and cook for 30 seconds to 1 minute.

Step 5

Next, add in your sausage, Creole seasoning, Worcestershire sauce, salt, pepper, stir to combine.

Step 6

Add in your bay leaves and chicken broth. Stir to combine, bring to a boil.

Step 7

Reduce heat to medium low, stirring occasionally, uncovered for 30-45 minutes.

Step 8

Add in your chicken and simmer for 1 hour. Add in your parsley and green onions.

Homemade Creole Seasoning
2 Tbsp. Frontier Co-op paprika
1 ½ Tbsp. Frontier Co-op garlic granules
1 ½ Tbsp. Frontier Co-op kosher salt
1 ¼ Tbsp. Frontier Co-op black pepper
¾ Tbsp. Frontier Co-op onion powder
¾ Tbsp. Frontier Co-op oregano
¾ Tbsp. Frontier Co-op thyme
1 tsp. Frontier Co-op cayenne