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