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Nutrition Facts
Serving Size 325 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 1580 mg 66%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 21 g
Vitamin A 20% Iron 10%
Vitamin C 30% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked Sausage and Shrimp Gumbo
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1/4 cup(s) all purpose flour
1/4 cup(s) vegetable oil
1 cup(s) H-E-B Chopped Celery and Onion
1 cup(s) H-E-B Diced 3-Color Bell Pepper
4 large garlic cloves, crushed
1/2 Tsp dried thyme leaves
1 Tbsp Chef Paul Prudhomme's Seafood Magic
28 Oz tomatoes, diced
14 1/2 Oz chicken broth
1 Lb H-E-B Premium Beef Links Smoked Sausage, cut into 1/4 cubes
2 cup(s) H-E-B Cut Okra
1 bay leaf
1 Lb H-E-B Wild Gulf Brown Shrimp, frozen, peeled and deveined
1 Tsp salt
1/2 Tsp ground black pepper
1 Tbsp gumbo filé
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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, onions and peppers to roux, and sauté 5 minutes; add garlic, thyme, and Seafood Magic, and 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, and stir in gumbo filé.


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