Big Easy” Gumbo

Name: Big Easy” Gumbo
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 227 grams andouille sausage, cut into 1/4-inch slices; 355 milliliters frozen black-eyed peas, thawed; 237 milliliters chopped celery; 2 teaspoons Creole seasoning; 118 milliliters Gold all-purpose flour; 2 teaspoons finely chopped garlic; 237 milliliters chopped green bell pepper; 118 milliliters peanut oil; 1 liters reduced sodium chicken broth (from two 32-oz cartons); 946 milliliters shredded cooked chicken; 454 grams uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined; 237 milliliters chopped sweet onion

Big Easy” Gumbo is Head to the store and pick up andouille sausage, gold flour, reduced sodium chicken broth, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

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.)

Ingredients you will need

Chocolate