Creole Gumbo

• 2 teaspoons basil
• 10 bay leaves
• 2 teaspoons chili powder
• 2 teaspoons white pepper
• 2 teaspoons black pepper
• 1/2 cup parsley
• 1 teaspoon cayenne
• 1/2 cup granulated garlic
• 2 teaspoons thyme
• 2 teaspoons oregano
• 2 teaspoons salt
• 3 1/2 lbs chicken
• 3 1/2 lbs andouille sausages
• 3 lbs onions
• 2 bell peppers
• 4 1/2 gallons water
• For Roux
• 2 cups oil
• 2 cups flour

1. Bring water and bay leaves to a boil.
2. In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.
3. Add the roux to the pot with water and bay leaves.
4. Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.
5. Then add green bell peppers, onions and chicken thighs and Andouille sausage.
6. Leave simmering until broth thickens and chicken is cooked through.
7. Serve over white rice.

basil, bay leaves, chili powder, white pepper, black pepper, parsley, cayenne, garlic, thyme, oregano, salt, chicken, sausages, onions, bell peppers, water, oil, flour

Taken from www.food.com/recipe/creole-gumbo-535846 (may not work)