Recipe of the Month

 

Big Easy Gumbo

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)

 

Preparation

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.

 

Southern Living Magazine