Categories

Entrees

Ingredients
  • 1 lb Manda sausage
  • 2 lb boneless chicken thighs
  • 1 onion
  • 1/2 can green chiles
  • 1 can diced tomatoes
  • 1 tbsp jalepenos, diced
  • 3 oz tomato paste
  • 2 cloves garlic, minced
  • 8 cups water
  • 2 chicken bouillon cubes
  • 1/2 cup flour
  • 1/2 vegetable oil
Manda Products
Beef Sausage Chicken Sausage Pork Sausage
Cooking Instructions
  • 1

    Cut the chicken and sausage into bite sized pieces. Dice the onion.

  • 2

    In a large pot, make a roux by combining the flour and oil and stirring continuously over medium heat until the roux is light brown (about 15-25 minutes).

    + Flavor Tip
    Stirring continuously keeps the roux from burning. If you're short on time, pre-made roux is sold in jars at grocery stores in Louisiana and through online retailers.
  • 3

    Once the roux is formed, stir in the chicken, sausage, onion, chilies, and garlic until they are coated with the roux. Add the water, bouillon cubes, tomato paste, diced tomatoes, and jalapenos and stir until the roux is mixed well with the water. Bring to a boil and cook for 10 minutes.

  • 4

    Lower the heat and simmer for 1-2 hours. Season to taste. Serve over rice or pasta.

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