The seasons are changing and the temperatures are cooling down, and in Louisiana that means it’s time for Gumbo. Gumbo is a staple in Louisiana kitchens and this recipe is the only one you need. With it you can easily add all the flavor without any hassle! It takes just a few greens, meat of your choice, and, of course, Tony Chachere’s Instant Roux Mix, Tony Chachere’s Original Creole Seasoning and Tony Chachere’s Gumbo Filé.
Prep Time: 15 Minutes
Cooking Time: 120 Minutes
1 Bell Pepper, Chopped
1 Large Onion, Chopped
3 Celery Sticks, Chopped
1/4 Tsp. Minced Garlic
10 Cups Water
1 Cup Tony Chachere’s Instant Roux Mix
2-3 Lbs. Chicken and 1/2 Lb. Sliced Smoked Sausage or 1 Lb. Deveined Shrimp and 1 Lb. Crab Meat
1 Can Tony Chachere’s Original Creole Seasoning
1 Can Tony Chachere’s Gumbo Filé
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 Chachere’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 Chachere’s Original Creole Seasoning.
7: Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere’s Gumbo Filé.