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

 

OR 

 

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. 

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