Hearty Creole Gumbo Recipe
By Published: September 1, 2013
- Yield: 10 servings
Ingredients
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 1 cup sweet onions chopped
- 2 teaspoons Creole seasoning
- 4 cloves garlic minced
- 1/4 teaspoon black pepper
- 3 14-ounce cans chicken stock low sodium
- 4 cups cooked chicken coarsely chopped
- 1/2 pound andouille sausage cut into 1/4 inch slices
- 1 1/2 cups black-eyed peas frozen, thawed
- 1 pound shrimp large, raw, peeled
- 1 teaspoon hot sauce
- cooked rice hot
Instructions
- Place the oil in a large Dutch oven over medium-high heat. When hot, gradually whisk in the flour and cook, whisking constantly, for 6 to 7 minutes or until the flour is dark brown (do not burn!).
- Reduce the heat to medium and stir in the bell peppers, celery, onions, seasoning, garlic and black pepper. Cook, stirring constantly, for 3 minutes. Gradually add the stock, chicken, sausage and peas. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes. Add the shrimp and hot sauce and cook 5 minutes longer or until the shrimp just turn pink. Ladle into warm bowls over hot cooked rice. Serve with additional hot sauce, if desired.
