Servings 10 40 60 80 100
oil ¼ cup 1 cup 1 ½ cp 2 cup 2 ½ cp
onions 1 lb. 4 lbs. 6 lbs. 8 lbs. 10 lbs.
andoulle 1 lb. 4 lbs. 6 lbs. 8 lbs. 10 lbs.
chicken 2 lbs. 8 lbs. 12 lbs. 16 lbs. 20 lbs.
flour ½ cup 2 cup 3 cups 4 cups 5 cups
water ½ gal 2 gal 3 gal 4 gal 5 gal
Tony’s 1 tbl. 4 tbl. 6 tbl. 8 tbl. 10 tbl.
salt ½ tea 2 tea 3 tea 4 tea 5 tea
blk peper¼ tea 1 tea 1½ tea 2 tea 2½ tea
red peper¼ tea 1 tea 1½ tea 2 tea 2½ tea
garlic ¼ tea 1 tea 1½ tea 2 tea 2½ tea
wyler’s 5 tea 20 tea 30 tea 40 tea 50 tea
bouquet 1 tbl. 4 tbl. 6 tbl. 8 tbl. 10 tbl.
parsley 1 tbl. 4 tbl. 6 tbl. 8 tbl. 10 tbl.

Prep. Combine the Tony's, salt, black pepper, cayenne pepper, granulated garlic, Wyler's granules and parsley flakes in a measuring cup and mix well. Have your diced onions, sliced andouille and cut up chicken pieces readily available. Have your oil, flour and water pre measured and readily available. Have a bottle of Kitchen Bouquet handy and a measuring spoon nearby.
1. On high heat, sauté the diced onions in oil for five minutes. Stir often to prevent onions from burning.
2. Add the andouille. Sauté for five more minutes and again, stir often to prevent burning or scorching.
3. Now add the chicken pieces, then add your blended seasonings to the pot. Continue to sauté for 5 more minutes, stir often.
4. Add the Shake and Blend flour and continue to stir for one minute to insure that the flour is incorporated into your mixture.
5. Add the water and stir your gumbo to loosen all ingredients that may be sticking to the bottom of the pot.
6. It will take about five minutes for your gumbo to come to a boil. As you near the boiling point, add the Kitchen Bouquet & stir to blend throughout your gumbo.
7. Allow your gumbo to boil for about 15 minutes, then, reduce heat.
8. Simmer your gumbo for about 15 minutes and skim any oil that accumulates on the surface.
9. TIME TO EAT!