Chicken and Andouille Gumbo - with C'est Tout

Makes 1 ½ Gallons



1 Large Jar (32 oz) Savoies Dark Roux

1 ½ Gallon (230 oz) Chicken Broth

8 Boneless skinless chicken thighs (Cubed and seasoned)

4 Skinless Chicken Breasts (Cubed and seasoned)

8 Tbs Cajun Power Garlic Sauce

Cajun Seasoning to taste (We use Louisiana Love Seasoning)

1 Lb Savoies Andouille Pork Sausage (Sliced ¼ in pieces)

8 ounces (Half a jar) C’est Tout Dried Trinity Mix

6 Tbs Tabasco Hot sauce

2 Smoked Ham Hocks

2 Tbs File

3 Bay Leaves

4 Tbs Cooking Oil


Heat ¼ gallon of Chicken Broth on Med-high heat. Once Chicken Broth is heated, begin adding spoonful’s of Roux stirring constantly until you have the entire jar into the pot. Continue to stir Roux, removing all lumps and mixture becomes smooth. Keep adding broth through this process as the Roux continues to become a creamy texture. Keep adding Broth and mixing until you have added all the Broth into your pot.

Add Ham hocks, Cajun Power, Tabasco, File’, half of the C’est Tout and Bay Leaves.

Bring to a slight rolling boil and let cook down (Approximately 2 hours).

In a separate pot, add Cooking Oil and heat to 350 degrees. Once at temperature, add cubed chicken.  Brown all chicken thoroughly. When browned, remove from Pot and set aside. In same pot, add sausage pieces. Brown sausage on both sides. When complete, remove and set aside. Pour drippings from your browning pot into your gumbo pot.

When Gumbo has rendered for about two hours, add all browned meat and remaining C’est Tout. Stir well and allow to simmer another hour.

The Gumbo will continue to thicken after you have added your meat. Add water to thin or continue thickening to your desired consistency.


After an hour or so, you can skim any grease off the top with a spoon or use a folded paper towel to absorb excess oil

Serve over rice.

Prep Time – 30 minutes

Total cooking time 3 ½ hours.
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