Instant Creole Roux Mix 
Original Creole Seasoning 
Chicken and Andouille Sausage Stew
Fall is the perfect season for something warm, hearty, and full of flavor. This chicken and…
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
-
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
- 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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Sizzlin Buffalo Chicken Dip
Turn up the heat this football season with our Sizzlin’ Buffalo Chicken Dip by @Grillnation. Packed…
Get Recipe