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Frank's® RedHot®



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Servings: 12 cups


  • 4 oz. Vegetable oil, divided
  • 1 1/2 oz. Flour
  • 1 tsp. Salt
  • 1 tsp. Onion powder
  • 1 tsp. Paprika
  • 1/2 tsp. Cumin
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Basil leaves, dry
  • 1/2 tsp. Thyme leaves, dry
  • 1/2 tsp. Cayenne pepper
  • 10 oz. Diced onion
  • 5 oz. Diced celery
  • 4 oz. Diced green pepper
  • 4 oz. Diced red pepper
  • 1/2 oz. Minced jalapeno
  • 1/4 oz. Minced garlic
  • 48 oz. Chicken stock
  • 8 oz. Diced Andouille sausage
  • 12 oz. Pulled chicken meat
  • 12 oz. Sliced okra
  • 4 oz. FRANK'S® RedHot® Original Cayenne Pepper Sauce


  • 2. To prepare the seasoning, combine onion powder, paprika, cumin, garlic powder, basil leaves, thyme leaves, cayenne pepper. Set aside.
  • 1. To prepare the roux heat 2 oz. vegetable oil until almost smoking. Whisk in flour and continue to cook until roux is a nutty dark brown color. Set aside
  • 3. To prepare the gumbo heat remaining 2 oz. vegetable oil in large soup pot. Add onion, celery, green and red pepper, jalapeno, garlic and seasoning mixture and saute until vegetables are soft. Add chicken stock bring to simmer and cook for @ 10 minutes. Whisk in roux and add Andouille sausage, cook for @ 30 minutes. Add chicken meat, okra and for Frank's® RedHot® Original Cayenne Pepper Sauce and simmer for @ 20 minutes.