"Big Easy" Gumbo

Name: "Big Easy" Gumbo
Ingredients: 1/2 cup peanut oil; 1/2 cup all-purpose flour; 1 cup chopped sweet onion; 1 cup chopped green bell pepper; 1 cup chopped celery; 2 teaspoons Creole seasoning; 2 teaspoons minced garlic; 3 (14-oz.) cans low-sodium chicken broth; 4 cups shredded cooked chicken; 1/2 pound andouille sausage, cut into 1/4-inch-thick slices; 1 1/2 cups frozen black-eyed peas, thawed; 1 pound peeled, large raw shrimp (1 6/20 count)

12 ingredients

3 steps

Ingredients

1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons minced garlic
3 (14-oz.) cans low-sodium chicken broth
4 cups shredded cooked chicken
1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1 1/2 cups frozen black-eyed peas, thawed
1 pound peeled, large raw shrimp (1 6/20 count)

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. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
3

Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.