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Friday, December 16, 2016

••••BIG EASY GUMBO๐Ÿค๐ŸŒถ๐Ÿ—๐ŸŒฐ!!••••

(Source: betttycrocker.com photos and courtesy of Evana and Jim)







****BIG EASY GUMBO!!

Ingredients

  • Prep Time
    50 MIN
  • Total Time
    50 MIN






  • 8 Servings 


    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
    http://bettycrocker.com

    Directions 

    • 1 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.)
    • 2 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.
    • 3 Stir in shrimp; cook 5 minutes or just until shrimp are pink.

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