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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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  - Print Recipe
    No ratings yet
    
    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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  - Print Recipe
    No ratings yet
    
    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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  - Print Recipe
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    Sriracha Chicken and Andouille Gumbo
    
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 35 minutes
    
    Course: Main Dishes
    Keyword: Chicken, Gumbo, Poultry, Soups and Stews, Sriracha Chicken and Andouille Gumbo
    
    Servings: 6 people
    
    Ingredients
    2 pounds Chicken Thighs
    1 pound Andouille Sausage
    2 tbsp Olive Oil
    1 cup Celery
    1 cup Onion
    1 cup Bell Pepper
    2 tbsp Fresh Garlic
    ⅓ cup All-Purpose Flour
    3 cups Chicken Stock
    1 tbsp Dry Mustard
    4 tbsp CanCooker Original Creole Seasoning
    4 tbsp Sriracha Hot Chili Sauce
    
    Instructions
    In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.
    
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Sriracha Chicken and Andouille Gumbo

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Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Sriracha Chicken and Andouille Gumbo

Ingredients

Instructions

Video

Keyword: Gumbo

Sriracha Chicken and Andouille Gumbo