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Seafood And Sausage Gumbo

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1/4 cup(s) Hill Country Fare All-Purpose Flour
3 Tbsp H-E-B Vegetable Oil
1 medium onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
4 garlic, crushed
1/2 Tsp H-E-B Dried Thyme
1 Tbsp Chef Paul Prudhomme's. Seafood Magic
28 Oz diced tomatoes
14 1/2 Oz chicken broth
12 Oz Cajun Style Andouille Sausage, cut 1/4-inch cubes
2 cup(s) H-E-B Whole Okra, frozen
1 bay leaf
12 Oz medium shrimp, peeled and deveined
12 Oz Tilapia fillets, cut in bit-size pieces
1 Tsp salt
1/2 Tsp black pepper
1 Tbsp gumbo fili
2 cup(s) long grain white rice, cooked
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Combine flour and oil to make a roux in a heavy 5-quart Dutch oven or stockpot.
Cook over medium heat 10 minutes, or until flour turns a deep, golden brown color, stirring constantly.
Add onion, pepper and celery to roux; sauté 5 minutes.
Add garlic, thyme and Seafood Magic, sauté 1 minute.
Stir in diced 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 seafood to pot, pushing down into hot liquid.
Simmer 2 minutes until shrimp turns pink and fish is no longer transparent.
Remove bay leaf; add salt and pepper.
Remove from heat.
Stir in gumbo fili just before serving.
Ladle gumbo over rice to serve.



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