Instant Creole Roux Mix 
Original Creole Seasoning 
Cajun Cheddar Biscuit Chicken Sandwiches
With layers of delicious Cajun flavor throughout the succulent, marinated chicken to the flaky, buttery biscuits,…
Get RecipeGumbo is a Louisiana kitchen staple. You can use any of the following to make a good gumbo: peppers, chicken, sausage, or seafood, and thanks to Tony’s Instant Roux Mix and Tony’s Original Creole Seasoning, your homemade gumbo recipe just got a whole lot easier.
Ingredients
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1 Bell Pepper, Chopped
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1 Large Onion, Chopped
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3 Celery Stalks, Chopped
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1/4 Teaspoon Garlic, Minced
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10 Cups Water
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1 Cup Tony’s Instant Roux Mix
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2-3 Pounds Chicken (Optional)
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1/2 Pound Smoked Sausage, Sliced (Optional)
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1 Pound Shrimp, Deveined (Optional)
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1 Pound Crab Meat (Optional)
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- In a stockpot coated in pan spray, sauté vegetables until soft.
- In the same pot, add 2 cups of water and 1 cup Tony’s Instant Roux Mix.
- Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water.
- For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender.
- 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.
- Season gumbo to taste with Tony’s Original Creole Seasoning.
- Ladle gumbo over steamed rice and garnish with chopped green onions.
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