Instant Creole Roux Mix 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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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from our Cajun Country Cookbook
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