With the seasons changing and cooler temperatures moving in throughout the South, that can only mean one thing—gumbo season! October is the unofficial start of gumbo season, and soon big pots will be simmering in kitchens everywhere.
One of the most scrumptious gumbos was made by Tony Chachere, the “Ole Master” of authentic Creole cooking. Mr. Tony loved to delight his friends on fishing and hunting trips by seeing who could make the best dish out of the day’s bounty. He loved to showcase his own culinary talents. As the story goes, Mr. Tony would head for the kitchen with a shout of: “Tonight, I’m gonna make ’em cry!” He would then conjure up unsurpassed delicacies with his Original Creole Seasoning as the special ingredient.
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. Enjoy Tony’s Trinity Gumbo recipe and order his famous Gumbo Kit today!
- 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
- 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.
- Season gumbo to taste with Tony’s Original Creole Seasoning. Serve with rice. Garnish with green onion and Tony’s Gumbo Filé, if desired.
