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Nothing better than a hot pot of gumbo on a cold winter day.

Last updated 5 years ago

Tony Chachere's helps to make gumbo making quick and easy with their Tony Chachere's Instant Roux Mix.  


Tony's Unbelievable Roux

Over medium heat, whisk 1 cup Tony's Chachere's Instant Roux Mix with 2 cups cool water. Bring to a boil.  After mixture begins to thicken, remove from heat.  Continue to stir until well mixes. Ready in about 3 minutes. 


Tony's Easy Gumbo



1 Bell Pepper, chopped

1 Large Onion, chopped

3 Ribs Celery, chopped

1/4 tsp. Minced Garlic

10 cups Cool Water

1 cup Tony's Chachere's Instant Roux Mix

2-3 lbs. Chicken Pieces and 1/2 lb. sliced Smoked Sausage


1lb. Shrimp and 1 lb. Crab Meat

Tony Chachere's Original Creole Seasoning



In a stockpot coated with cooking spray, saute vegetables until soft.  In the same pot prepare Tony's Unbelievable Roux (above). 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 Chachere's Original Creole Seasoning.  Ladle gumbo over steamed rice and garnish with chopped green onion and file.  Yields 8-10 servings.



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