" Big Easy " Gumbo

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.

• Ready In: 1 hr 8 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup  vegetable oil
• 1⁄2 cup all-purpose flour
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 1  cup  chopped celery
• 2  teaspoons  creole seasoning
• 2  garlic cloves, minced
• 3 (14 ounce) cans low sodium chicken broth
• 4  cups  shredded  cooked chicken
• 1⁄2 lb andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage)
• 1 1⁄2 cups  frozen black-eyed peas, thawed (this is untraditional and optional)
• 1  lb  peeled  large raw shrimp

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.