"BIG EASY" GUMBO

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 12

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:

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

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg