With the seasons changing and cooler temperatures moving in throughout the South, we’ve got one thing on our minds—gumbo season! Soon big pots will be simmering in kitchens everywhere.
Gumbo is a staple in Louisiana, and one of the best ever made was by Tony Chachere, the “Ole Master” of Creole cooking. Mr. Tony would often make it during one of his fishing or hunting trips, and whether it was a seafood or meat gumbo always depended on the catch of the day. Mr. Tony loved to delight his friends with his culinary talents, and they would compete to see who could make the best dish out of the day’s bounty. The story goes that Mr. Tony would head for the kitchen shouting, “Tonight, I’m gonna make ’em cry!” He then would conjure up unsurpassed delicacies with his Original Creole Seasoning as the special ingredient. His gumbo was always a winner! Celebrate autumn by cooking Tony’s Easy Gumbo recipe today, and add Shrimp and Andouille Sausage Gumbo Dip and Tony’s Trinity Gumbo to your recipe box.
- 1 Bell Pepper, Chopped
- 1 Large Onion, Chopped
- 3 Celery Stalks, Chopped
- ¼ Teaspoon Garlic, Minced
- 10 Cups Water
- 1 Cup Tony Chachere’s Instant Roux Mix
- 2-3 Pounds Chicken (Optional)
- ½ Pound Smoked Sausage, Sliced (Optional)
- 1 Pound Shrimp, Deveined (Optional)
- 1 Pound Crab Meat (Optional)
- 1 Can Tony Chachere’s Original Creole Seasoning
- 1 Can Tony Chachere’s Gumbo Filé
- In a stockpot coated in nonstick spray, sauté vegetables until soft.
- In the same pot, add 2 cups of water and 1 cup Tony’s Instant Roux Mix.
- Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water.
- For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender.
- For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes.
- Season gumbo to taste with Tony’s Original Creole Seasoning.
- Ladle gumbo over steamed rice and garnish with chopped green onions and Tony’s Gumbo Filé. Enjoy!
Tony Chachere’s® is still family owned and operated in Opelousas, Louisiana. Employing more than 75 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and sauces for both pantry and table.
The recipe is WRONG , 1 CAN of T C Seanoning And 1 CAN of File, Your TEST Kitchen NEVER made this or MAJOR Error in Recipe, someone with little cooking skills or someone from out of State would RUIN all these ingredients, food is too expensive for such a company to post…
Yah that’s too much. To anyone reading the measurements are to taste. I would do about a tsp-tbs Cajun spice and a tsp file. Good luck.
The link to Tony’s creole seasoning shows an 8oz. Can
And the link to the file shows a 1.25 oz can
Any one have a good gluten free roux recipe or substitute. I know it’s a hard ask. However I refuse to give up.