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. 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

  • 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)

  • Tony’s Original Creole Seasoning, to Taste

  • 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.

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