Tony Chachere's Easy Gumbo

In a stockpot coated with cooking spray, saut vegetables until soft.

In the same pot, prepare roux mix.

Add remaining water.

For chicken and sausage gumbo, add meat, bring to 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 min.

Add shrimp and crabmeat and return to simmer for 15 min.

Season gumbo to taste with Tony Chachere's Original Creole Seasoning.

Ladle gumbo over steamed rice and garnish with chopped green onions and fil.