The taste was okay but the consistency was that of a very thin soup. Not like any gumbo I've ever had. 12 cups of chicken broth probably did this one in. Not to be repeated at my house.
"Big Easy" Gumbo
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.
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- 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)
- 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.
- Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.
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