Big Easy Gumbo

• 1/2 cup peanut oil
• 1/2 cup all-purpose flour
• 1 cup chopped sweet onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 teaspoons Creole seasoning
• 2 teaspoons minced garlic
• 3 (14-oz.) cans low-sodium chicken broth
• 4 cups shredded cooked chicken
• 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
• 1 1/2 cups frozen black-eyed peas, thawed
• 1 pound peeled, large raw shrimp (1 6/20 count)

1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
3. Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.

peanut oil, allpurpose, sweet onion, green bell pepper, celery, creole seasoning, garlic, chicken broth, chicken, sausage, frozen blackeyed, shrimp

Taken from www.myrecipes.com/recipe/big-easy-gumbo (may not work)