Instant Creole Roux Mix 
Original Creole Seasoning 
Gumbo File 
Creole Tuscan Chicken
The aromatic flavors of Italy and Louisiana come together for a 30-minute indulgent dinner! Firehouse Grub's…
Get RecipeGumbo 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
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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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1 Can Tony’s Original Creole Seasoning
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1 Can Tony’s Gumbo Filé
- 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 and Tony’s Gumbo Filé.
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