Cajun.com: Savoie's Gluten Free Instant Roux Mix — 10 oz

• 4 quarts water
• 10 heaping tbsp. Savoie's Gluten Free Instant Roux
• 1/2 tsp. Savoie's Flavoring and Browning Sauce
• 4 cubes chicken bouillon
• 1 large hen or fryer, cut up and seasoned
• 1 lb. Savoie's smoked sausage or andouille
• 12 oz. Savoie's tasso, sliced
• Vegetables: 1 large onion, 1 bell pepper, 2 garlic pods, 1 stalk celery, 1/2 cup green onions, 1/2 cup parsley

Instructions: Dissolve the roux mix, browning sauce, and bouillon in boiling water in a large stock pot and simmer 30 minutes. Brown chicken, sausage and tasso in a heavy pot in a 375°F oven about 30 minutes or until lightly brown, adding vegetables midway. Drain fat and add meat/vegetables to the simmering stock. Simmer until chicken is tender (about 1 hour). Add green onions and parsley 15 minutes before serving. Season to taste. Serve over cooked rice. Serves 6 to 8.