HEB logo
Smoked Sausage and Shrimp Gumbo
Prep Time:
10 minutes
Cook Time:
40 minutes
8 servings

1 lb. pound H-E-B Premium Beef Links Smoked Sausage, cut into 1/4 cube

1/4 c. each flour and vegetable oil

1 c. H-E-B Ready, Fresh, Go!™ Chopped Celery and Onions

1 c. H-E-B Ready, Fresh, Go!™ Diced 3-Color Bell Pepper

4 large cloves garlic, crushed

1 1/2 tsp. dried thyme leaves

1 Tbsp. Chef Paul Prudhomme's Seafood Magic

1 can (28 oz.) diced tomatoes

1 can (14 1/2 oz.) chicken broth

2 c. sliced okra, fresh or frozen

1 bay leaf

1 lb. frozen peeled and deveined H-E-B Wild Gulf Brown Shrimp

1 tsp. salt

1/2 tsp. ground black pepper

1 Tbsp. gumbo filé


Combine flour and oil to make a roux in a heavy 5-quart Dutch oven or
stockpot. Stir constantly over medium heat for 10 minutes or until flo
ur turns a deep golden brown color.
Add celery and onions and peppers to roux; sauté 5 minutes. Add garlic
, thyme, and Seafood Magic; sauté 1 minute. Stir in tomatoes with juic
e, chicken broth, sausage, okra, and bay leaf. Bring to a boil, reduce
heat to medium-low. Cover and simmer 20 minutes.
Add shrimp, pushing them down into liquid. Simmer 4 minutes until shr
imp turn pink. Season with salt and pepper.
Remove from heat. Stir in gumbo filé. Serve over white rice.

Nutritional Information

No Nutritional Information Available


My H-E-B Texas Life Magazine