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| Image from : http://www.bettycrocker.com/ |
A simple addition to this gumbo that features chicken, sausage and shrimp – a hearty Cajun-style dish for a dinner party.
Ingredients
- 1/2 cup peanut oil
- 1/2 cup Gold Medal™ all-purpose flour
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 teaspoons Creole seasoning
- 2 teaspoons finely chopped garlic
- 5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
- 4 cups shredded cooked chicken
- 1/2 lb andouille sausage, cut into 1/4-inch slices
- 1 1/2 cups frozen black-eyed peas, thawed
- 1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined
Directions
- In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
- Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Stir in shrimp; cook 5 minutes or just until shrimp are pink.
Original recipe here --> big-easy-gumbo@bettycrocker.com