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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
    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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Keyword: Sriracha Chicken and Andouille Gumbo

Sriracha Chicken and Andouille Gumbo

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Sriracha Chicken and Andouille Gumbo

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