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!
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/get-ready-gumbo-season-tony-chacheres/