Tony Chachere's Easy Gumbo

Sep 28, 2017
Gumbo is a Louisiana kitchen staple, and this recipe will be sure to please all who taste it. Simply gather a few greens, a can of our Instant Roux Mix, your meat of choice and our Original Creole Seasoning.

Prep time: 15 minutes   Cooking time: 120 minutes   Serves: 6  

INGREDIENTS:

1 Bell Pepper, Chopped
1 Large Onion, Chopped
3 Celery Sticks, Chopped
1/4 Tsp. Minced Garlic
10 Cups Water 
1 Cup Tony Chachere's Instant Roux Mix
2-3 Lbs. Chicken and 1/2 Lb. Sliced Smoked Sausage or 1 Lb. Deveined Shrimp and 1 Lb. Crab Meat
1 Can Tony Chachere's Original Creole Seasoning
1 Can Tony Chachere's Gumbo Filé


DIRECTIONS:

1: In a stockpot coated in pan spray, sauté vegetables until soft.
2: In the same pot, add 2 cups of water and 1 cup Tony Chachere's Instant Roux Mix
3: Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water.
4: For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender.
5: For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes.
6: Season gumbo to taste with Tony Chachere's Original Creole Seasoning.
7: Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere's Gumbo Filé.

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Tony Chachere's Instant Roux Mix
Tony Chachere's Original Creole Seasoning
Tony Chachere's Gumbo Filé
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