Big Easy Gumbo
(from cheaney’s recipe box)
Delicious & Easy. Should be able to add different seafood to the recipe. Added a can of Trappeys Seasoned Gumbo
Source: Southern Living, January 2011
Prep time: 18 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Soups
Ingredients
- 1/2 cup olive oil
- 1/2 cup all-purpose flour
- 1 cup sweet onion, chopped
- 2 cups celery, chopped
- 2 tsp. creole seasoning
- 2 tsp garlic, minced
- 3 (14-oz.) cans chicken broth
- 4 cups chicken, cooked & shredded
- 1/2 lb. andouille sausage, cut into 1/4 inch -thick slices
- 1 1/2 cups black-eyed peas, frozen and thawed
- 1 lb. large raw shrimp, (16-20 count)
Directions
-
Heat oil in a large dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly; 5-7 minutes or until flour is chocolate colored.
-
Reduce heat to medium. Stir in onion and next three ingredients, cool stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next two 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 turns pink.