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!