I'm not even Cajun and I know to get a chocolate brown roux takes 35-40 minutes. Black eyed peas? No okra? I don't know what this is but I wouldn't call it gumbo. Update: I will never rate a recipe before I try it again. Southern Living editors, I owe you an apology. This was very good. I doubled the amount of Cajun seasoning and added some cayenne. The chicken broth was simmered with the shrimp shells for half an hour. Adding the flour to hot oil gave me a nice deep brown roux in no time. I still wouldn't call this an authentic gumbo but whatever it is, I'll be making it again.
"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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