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For use with any CanCooker

Sriracha Chicken and Andouille Gumbo

Sriracha Chicken and Andouille Gumbo

Prep Time - 15 minutes
Cook Time - 1 hour 20 minutes


  • 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
  • cup All-Purpose Flour
  • 3 cups Chicken Stock
  • 1 tbsp Dry Mustard
  • 4 tbsp CanCooker Original Creole Seasoning
  • 4 tbsp Sriracha Hot Chili Sauce


  • 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.


  • favorite dish – awesome flavor with no effort. we make this dish bi-weekly and everyone loves it in the family.

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