Tony's Unbelievable Roux
(ready in about 3 minutes)
1. Over medium heat, whisk 1 cup Tony Chachere's Instant Roux Mix with 2 cups cool water
2. Bring to a boil. After mixture begins to thicken, remove from heat. Continue to stir until well mixed.
Store in a cool dry place
1 bell pepper, chopped
1 large onion, chopped
3 ribs celery, chopped
1/ tsp. minced garlic
10 cups cool water
1 cup Tony Chachere's Instant Roux Mix
2-3 lbs. chicken pieces and 1/2 lb. shrimp and 1 lb. crab meat
Tony Chachere's Original Creole Seasoning
In a stockpot coated with cooking spray, saute' vegetables until soft. In the same pot prepare Tony's Unbelievable Roux (above). Add remaining water. For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender. For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes. Season gumbo to taste with Tony Chachere's Original Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and file'. Yields 8-10 servings.