TONY'S TRINITY GUMBO

TONY'S TRINITY GUMBO

CategoryDifficultyIntermediate

It's all about the power of three in this Tony's Trinity Gumbo by @HangryHoustonian. Tony's is matching the "Holy Trinity" with three products in one recipe. This hearty gumbo is sure to be a triple-threat favorite!

Yields8 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 1 Whole Bell Pepper, Chopped
 1 Whole Large Onion, Chopped
 2 Celery Sticks, Chopped
 6 cups Water
 1 Whole Chicken
 ½ lb Sliced Smoked Sausage
 Tony Chachere's Original Creole Seasoning
 Tony Chachere's Creole Style Butter Injectable Marinade
 Tony Chachere's Creole Gumbo Base

Chicken Preparation:
1

Prepare the chicken in a nonstick or aluminum pan.

2

Inject the chicken with Tony's Injectable Creole Butter Marinade.

3

Bake chicken at 350 degrees for one hour and 45 minutes or until the core temperature is at 160 degrees


Gumbo Pot Preparation:
4

Spray non-stick spray in stockpot and sauté vegetables until soft.

5

In the same pot, add smoked sausage and brown.

6

Shred chicken and place into pot.

7

Add 6 cups of water and combine with Tony's Creole Gumbo Base. Bring to a boil.

8

Once at a boil, turn heat to low and simmer for 25 minutes.

9

Season gumbo to taste with Tony's Original Creole Seasoning.

10

Ladle gumbo over steamed rice and garnish with chopped green onions and Tony's Creole Gumbo Base.

Ingredients

 1 Whole Bell Pepper, Chopped
 1 Whole Large Onion, Chopped
 2 Celery Sticks, Chopped
 6 cups Water
 1 Whole Chicken
 ½ lb Sliced Smoked Sausage
 Tony Chachere's Original Creole Seasoning
 Tony Chachere's Creole Style Butter Injectable Marinade
 Tony Chachere's Creole Gumbo Base

Directions

Chicken Preparation:
1

Prepare the chicken in a nonstick or aluminum pan.

2

Inject the chicken with Tony's Injectable Creole Butter Marinade.

3

Bake chicken at 350 degrees for one hour and 45 minutes or until the core temperature is at 160 degrees


Gumbo Pot Preparation:
4

Spray non-stick spray in stockpot and sauté vegetables until soft.

5

In the same pot, add smoked sausage and brown.

6

Shred chicken and place into pot.

7

Add 6 cups of water and combine with Tony's Creole Gumbo Base. Bring to a boil.

8

Once at a boil, turn heat to low and simmer for 25 minutes.

9

Season gumbo to taste with Tony's Original Creole Seasoning.

10

Ladle gumbo over steamed rice and garnish with chopped green onions and Tony's Creole Gumbo Base.

TONY’S TRINITY GUMBO