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"Big Easy" Gumbo

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 48 mins
Yield

Makes 8 to 10 servings

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)

How to Make It

  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.