Recipes > Soup/Stew

Tony Chachere’s Easy Gumbo

Prep Time

15 minutes

Cook Time

120 minutes

Servings

4-6 people

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 Tony’s Instant Roux Mix, your meat of choice, and Tony’s Original Creole Seasoning.

Ingredients

  • 1 Bell Pepper, Chopped

  • 1 Large Onion, Chopped

  • 3 Celery Stalks, Chopped

  • 1/4 Teaspoon Garlic, Minced

  • 10 Cups Water

  • 1 Cup Tony’s Instant Roux Mix

  • 2-3 Pounds Chicken (Optional)

  • 1/2 Pound Smoked Sausage, Sliced (Optional)

  • 1 Pound Shrimp, Deveined (Optional)

  • 1 Pound Crab Meat (Optional)

  • 1 Can Tony’s Original Creole Seasoning

  • 1 Can Tony’s Gumbo Filé

  • Clear

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’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’s Original Creole Seasoning.
  7. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony’s Gumbo Filé.

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Cheese Ravioli with Creole Mushroom Sage Brown Butter Sauce

Cheese Ravioli with Creole Mushroom Sage Brown Butter Sauce

"Cooking mushrooms in Tony's Chicken Marinade gives them an incredible depth of flavor. Topping them with…

Get Recipe
Pull-Apart Stuffed Creole Rolls

Pull-Apart Stuffed Creole Rolls

"Pull-Apart Stuffed Creole Rolls are a gorgeous addition to your holiday table and require just 20…

Get Recipe