1 bell pepper, chopped
1 large onion, chopped
3 ribs celery, chopped
1/4 teaspoon minced garlic
10 cups cool water
1 cup Tony Chachere’s Instant Roux Mix
1 lb shrimp
1 lb crab meat
1 lb whole cleaned blue crab w/claws
Tony Chachere Original Creole Seasoning
In a stockpot coated with vegetable cooking spray, sauté vegetables until soft.
In the same pot, add Tony’s Roux, 2 cups of water, 1 cup Tony Chachere’s Instant Roux Mix. Bring to a boil.
After mixture begins to thicken, reduce heat to low and stir for 3 minutes.
Add remaining water, stir and bring to a boil.
Add in all seafood and bring to a boil, reduce heat and simmer for 15 minutes (seafood cooks very quickly)
Season gumbo to taste with Tony Chachere’s Original Creole Seasoning.
Serve gumbo with steamed rice and garnish with chopped green onions and Tony Chachere’s Gumbo Filé.