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Smoked Sausage and Shrimp Gumbo
Prep Time:
10 minutes
Cook Time:
40 minutes
Makes:
8 servings
Ingredients

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

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

Directions


Combine flour and oil to make a roux in a heavy 5-quart Dutch oven or stockpot. Stir const
antly over medium heat for 10 minutes or until flour 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 juice, 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 shrimp turn pink. Seaso
n with salt and pepper.
Remove from heat. Stir in gumbo filé. Serve over white rice.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine