OPELOUSAS, LA – The seasons are changing and the temperatures cooling down, and in the South that means it’s time for Gumbo. Gumbo is a staple in southern kitchens and this recipe is the only one you need. It’s easy to make and sure to please!
Tony Chachere’s® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, mixes and seasonings are a must-have for your everyday feasts.
Tony's Easy Gumbo
1 whole bell pepper, chopped
1 whole large onion, chopped
3 celery sticks, chopped
1/4 teaspoon minced garlic
10 cups water
1 cup Tony Chachere's Instant Roux Mix
2-3 pounds chicken and 1/2 pound sliced smoked sausage
1 pound deveined shrimp and 1 pound crab meat
1 can Tony Chachere's Original Creole Seasoning
1 can Tony Chachere's Creole Gumbo File
Spray non-stick spray in stockpot and saute vegetables until soft.
In the same pot, add Tony's Instant Roux Mix - combine 1 cup Roux Mix with 2 cups water. Bring to a boil.
After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add in remaining water.
For chicken and sausage gumbo, add meat and bring to a boil, then reduce heat and simmer until chicken is tender.
For seafood gumbo, bring roux to a boil. Reduce heat and summer for 15 minutes. Then add shrimp and crab meat and return to a simmer for 15 minutes.
Season gumbo to taste with Tony's Original Creole Seasoning.
Ladle gumbo over steamed rice and garnish with chopped green onions and Tony's Creole Gumbo File.