“Big Easy” Gumbo

 

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
• 
  

Steps

1 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.)

2 Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.

3 Stir in shrimp; cook 5 minutes or just until shrimp are pink.