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
2-3 lbs. chicken pieces and 1/2 lb. sliced smoked sausage
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.
Add in chicken and sausage and bring to a boil, reduce heat.
Simmer until chicken is tender.
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.
*NOTE* if you are going to use okra in your Gumbo, I suggest you fry it a little before adding it into your Gumbo to get rid of some of the slim okra tends to have.