" Big Easy " Gumbo

READY IN: 1hr 8mins
Recipe by gailanng

From January, 2011's issued of Southern Living. This is an easier version of the original because it uses pre-cooked chicken and canned broth. Don't forget...heat your oil good before adding the flour for a flavorful and fast roux. Good for OAMC, too.

Top Review by tickledsassy

Took more like 20 minutes to get the roux the color of chocolate. Pretty good flavor but is missing something.

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. Do not burn mixture.
  2. Reduce heat to medium. Stir in onion and next 4 ingredients and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
  3. Add shrimp and cook 5 minutes or just until shrimp turn pink. Serve over hot rice.

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