Ingredient list:

Two yellow onions
Two skinless chicken breasts
1 package andouille sausage (Aidell’s or other)
4 cloves garlic
1 red bell pepper
1 green bell pepper
4 celery stalks
1 cup all purpose flour (any gluten free flour will work!)
1 stick butter or vegan alternative
16 oz canned stewed tomatoes
2 cups water
2 cups stock of any type
1 bay leaf
2 Tbsp gumbo file (ground sassafras)
2 Tbsp Orchestra Provisions’ “Cajun-wings” seasoning

Boil chicken in the water for twenty minutes and save water as broth for stew later, set aside. In a large pot, create a roux using the butter and flour on medium heat. Once this mixture is golden add veggies; saute diced onion, bell peppers, garlic and celery until translucent. Add sausage, bay leaf, tomato and Orchestra Provisions’ “Cajun wings”. Cook five-ten minutes before adding the chicken-water and broth. Simmer over medium heat for thirty minutes. Add salt to taste and shred chicken to add at the end. After you take the gumbo off of the stove stir in file and garnish with something green (cilantro pictured above). Eat as a gumbo-stew or add half the amount of broth and serve over rice jambalaya-style.