Big Easy Gumbo

By lovemygolden

Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette

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)

Details

Servings 8
Cooking time 48mins
Adapted from myrecipes.com

Preparation

Step 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.)

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.

Southern Living January 2011

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