" Big Easy " Gumbo

Name: " Big Easy " Gumbo
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 cup chopped onion; 1 cup chopped green bell pepper; 1 cup chopped celery; 2 teaspoons creole seasoning; 2 garlic cloves, minced; 3 (14 ounce) cans low sodium chicken broth; 4 cups shredded cooked chicken; 1/2 lb andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage); 1 1/2 cups frozen black-eyed peas, thawed (this is untraditional and optional); 1 lb peeled large raw shrimp

12 ingredients

3 steps

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons creole seasoning
2 garlic cloves, minced
3 (14 ounce) cans low sodium chicken broth
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage)
1 1/2 cups frozen black-eyed peas, thawed (this is untraditional and optional)
1 lb peeled large raw shrimp

Directions

1

Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. Do not burn mixture.
2

Reduce heat to medium. Stir in onion and next 4 ingredients and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
3

Add shrimp and cook 5 minutes or just until shrimp turn pink. Serve over hot rice.