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• 2 T. oil

• ½ # andouille sausage, sliced

• ½ # chicken breast, or boneless chicken thighs, diced

• 1 onion, cut into strips

• 1 bell pepper, color of preference, cut into strip

• 2 ribs celery, diced

• 5 cloves garlic, minced

• Salt and pepper, Cajun seasoning

• ½ C. white wine

• 1 (14 oz) can fire roasted crushed tomatoes

• ¾ C. brown gravy or beef/veal demi glace

• ½ T. file

• Cajun Seasoning, as much as desired

• 2-3 C. red rice

• Chopped parsley


1. In a large saute pan, heat the oil over medium high heat. Add the sausage and brown on both sides; remove. Add the chicken, season with salt and pepper and saute until cooked. Remove.

2. Add a touch more oil if needed and heat and add the onion, bell pepper, and celery and season with salt, pepper, and a bit of Cajun seasoning. Saute until the vegetables (trinity) begin to wilt. Add the garlic and saute for 1 more minute.

3. Deglaze the pan with the white wine and cook out the raw alcohol. Add the tomatoes, beef demi, gumbo file, and at least 2 T Cajun seasoning. Bring to a quick boil, add the rice and reduce heat to a simmer just long enough to toss everything together. Serve immediately garnished with rice.