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,
1lb.frozen peeled and deveined H-E-B Wild Gulf Brown Shrimp,
1/2 tsp.ground black pepper,
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.
No Nutritional Information Available