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Tony Chachere's Easy Gumbo
Introduce
Chef :
Brian MooreTony Chachere's Easy Gumbo
A very basic recipe. Great when you don't have time to wait on your roux.
Cooking instructions
* Step 1
In a stockpot coated with cooking spray, sauté vegetables until soft.
* Step 2
In the same pot, prepare roux mix.
* Step 3
Add remaining water.
* Step 4
For chicken and sausage gumbo, add meat, bring to boil, then reduce heat.
* Step 5
Simmer until chicken is tender.
* Step 6
For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 min.
* Step 7
Add shrimp and crabmeat and return to simmer for 15 min.
* Step 8
Season gumbo to taste with Tony Chachere's Original Creole Seasoning.
* Step 9
Ladle gumbo over steamed rice and garnish with chopped green onions and filé.
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