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“Big Easy” Gumbo
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Prep Time:
50 minutes
Total Time:
50 minutes
Upgrade your gumbo with Progresso® broth, loaded with chicken, sausage, and shrimp for a flavorful Cajun dinner party delight.
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
Instructions:
  • In a large Dutch oven, heat oil over medium-high heat. Whisk in flour gradually and cook for 5 to 7 minutes, stirring constantly until the flour turns a rich chocolate color. Be careful not to burn the mixture.
  • Lower the heat to medium and add onion, bell pepper, celery, Creole seasoning, and garlic. Cook for 3 minutes while stirring continuously. Slowly pour in the broth, then introduce the chicken, sausage, and black-eyed peas. Bring to a boil over medium-high heat; then lower the heat to simmer for 20 minutes, stirring occasionally.
  • Add the shrimp and cook for 5 minutes, or until they turn pink.

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