We got this recipe from a chef friend who worked at Commander's Palace in New Orleans. It's thickened with a dark roux, adding a delightful depth to this NOLA favorite. It's loaded with tender chicken, spicy andouille sausage, peppers, and plenty of Creole spices. Served over a bowl of steamed Carolina white rice with Louisiana's Crystal hot sauce on the side for those who like to spice it up.
Smoked pork sausage
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Roasted Red Peppers
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.