Gumbo Base Mix 
Original Creole Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeYou can always count on @capt.cooking to put a Creole twist on an Asian dish! Enjoy the same great taste of a traditional gumbo but with a side of noodles.
Ingredients
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1 lb noodles of your choice
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1-2 lbs shrimp (deveined)
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1-2 lbs andouille sausage (sliced)
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1 onion (diced)
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1 bell pepper (diced)
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1-2 celery stalks (diced)
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2 tbsp garlic (minced)
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2-3 bay leaves
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6 cups of water
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2 tbsp cooking oil
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green onions for garnish (chopped)
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Tony Chachere’s Original Creole Seasoning
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Tony Chachere’s Creole Gumbo Base Mix
- Clear
Directions
The Gumbo
- In a stock pot, add 1 tbsp of cooking oil on high heat.
- Once hot, add your onion, bell pepper, celery, garlic, bay leaves, and sausage.
- sauté combined ingredients for 5 minutes, then stir in the water and Tony Chachere’s Creole Gumbo Base Mix.
- Bring to a boil, reduce heat and simmer for 25 minutes.
The “Fixings”
- In a bowl, season the shrimp generously with Tony Chachere’s Original Creole Seasoning.
- On high heat, add 1 tbsp of cooking oil into a pan. Once hot, add in the shrimp and sear on each side for 30 seconds to 1 minute. Once browned, remove the shrimp and set aside.
- Depending on what type of noodles you use, your cook time will vary. Use whatever noodles you prefer. This dish pairs well with noodles cooked until soft, but is excellent with al dente noodles too!
- Into a bowl, add the cooked noodles and ladle over the gumbo.
- Top with the cooked shrimp and garnish with green onion. Enjoy!
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