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.

Gumbo 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 our Instant Roux Mix, your meat of choice and our Original Creole Seasoning.

Prep Time: 15 Minutes

Cooking Time: 120 Minutes

Serves: 6

INGREDIENTS:

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

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 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.