Smoked Sausage and Shrimp Gumbo

Prep Time:
10 minutes
Cook Time:
40 minutes
8 servings

My H-E-B Texas Life Magazine


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

1/4c.each flour and vegetable oil,

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

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

4large cloves garlic, crushed,

1 1/2tsp. dried thyme leaves,

1Tbsp.Chef Paul Prudhomme's Seafood Magic,

1can(28 oz.) diced tomatoes,

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

2c.sliced okra, fresh or frozen,

1bay leaf,

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


1/2 tsp.ground black pepper,

1Tbsp.gumbo filé,


1Combine 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 flour turns a deep golden brown color.

2Add 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.

3 Add shrimp, pushing them down into liquid. Simmer 4 minutes until shrimp turn pink. Season with salt and pepper.

4Remove from heat. Stir in gumbo filé. Serve over white rice.

Nutritional Information

No Nutritional Information Available

Copyright 2001-2015, H-E-B