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Smoked Sausage and Shrimp Gumbo

My H-E-B Texas Life Magazine



Quick and easy


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 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


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 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. 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

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