Big Easy Gumbo

From january, 2011's issued of southern living. this is an easier version of the original because it uses pre-cooked chicken and canned broth. don't forget...heat your oil good before adding the flour for a flavorful and fast roux. good for oamc, too.


Heat oil in a large dutch oven over medium-high heat.
Gradually whisk in flour and cook , whisking constantly , 5 to 7 minutes or until flour is chocolate colored.
Do not burn mixture.
Reduce heat to medium.
Stir in onion and next 4 ingredients and cook , stirring constantly , 3 minutes.
Gradually stir in chicken broth.
Add chicken and next 2 ingredients.
Increase heat to medium-high and bring to a boil.
Reduce heat to low and simmer , stirring occasionally , 20 minutes.
Add shrimp and cook 5 minutes or just until shrimp turn pink.
Serve over hot rice.


vegetable oil, all-purpose flour, onion, green bell pepper, celery, creole seasoning, garlic cloves, low sodium chicken broth, cooked chicken, andouille sausage, frozen black-eyed peas, large raw shrimp