Name: Summit Hill Foods
Telephone: +

2½ lb	boneless, skinless chicken thighs cut into 3” pieces
3 Tbsp	vegetable oil
¼ cup	butter
¼ cup	all-purpose flour
1 cup	diced white onions
1 cup	diced celery
1 cup	diced green bell pepper
1 Tbsp	minced garlic
1 cup	sliced okra
2 Tbsp	Red Rooster Hot Sauce
2 Tbsp	Creole seasoning, divided
2 tsp	Worcestershire sauce
1 Tbsp	Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water
4 oz	Andouille sausage sliced into ¼” rounds

Completed step 1

1

Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
Completed step 2

2

Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
Completed step 3

3

Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
Completed step 4

4

Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce, and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
Completed step 5

5

Remove pot from heat and serve over rice.

Recipe tags: Red Rooster Hot Sauce, moderate difficulty, lunch, stovetop

Chicken & Sausage Gumbo