“Big Easy” Gumbo

Progresso® chicken broth provides a simple addition to this gumbo that features chicken, sausage and shrimp – a hearty Cajun-style dish for a dinner party.

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Prep Time 50 min
Total Time 50 min
Servings 8

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

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Directions

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.