****BIG EASY GUMBO!!
Ingredients
50 MIN
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), deveinedhttp://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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