Sriracha Chicken and Andouille Gumbo

Sriracha Chicken and Andouille Gumbo

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  • 2 lbs Chicken Thighs
  • 1 lb Andouille Sausage
  • 2 tbsp Olive Oil
  • 1 cup Celery
  • 1 cup Onion
  • 1 cup Bell Pepper
  • 2 tbsp fresh Garlic
  • 1/3 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.

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1 Review

  • 5
    favorite dish

    Posted by Donald Smith on 26th Oct 2019

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