Serves 6
  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 3 celery sticks, chopped
  • ¼ Tsp. minced garlic
  • 10 cups water
  • 1 cup Tony’s Instant Roux Mix
  • 2 to 3 pounds chicken*
  • ½ pound smoked sausage*, sliced
  • Tony’s Original Creole Seasoning, to taste
  • Hot cooked rice, to serve
  • Garnish: chopped green onion, Tony’s Gumbo Filé
  1. Spray a stockpot with cooking spray. Add bell pepper, onion, celery, and garlic, and cook over medium heat until vegetables are softened. Add 2 cups water and Tony’s Instant Roux Mix. Bring to a boil over medium-high heat heat. Cook until mixture begins to thicken; reduce heat to low, and cook, stirring constantly, for 3 minutes. Add remaining 8 cups water. Add chicken and sausage. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is tender.
  2. Season gumbo to taste with Tony’s Original Creole Seasoning. Serve with rice. Garnish with green onion and Tony’s Gumbo Filé, if desired.
*For seafood gumbo, replace the chicken and sausage with 1 pound peeled and deveined fresh shrimp and 1 pound crabmeat. After adding the remaining 8 cups water, bring roux mixture to a boil; reduce heat, and simmer for 15 minutes. Add shrimp and crab, and simmer for 15 minutes. Proceed with recipe as directed.
Recipe by Southern Lady Magazine at