SMOKED SAUSAGE AND SHRIMP GUMBO

Smoked Sausage and Shrimp Gumbo image

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 16

Ingredients

1/4 cup each flour and vegetable oil
1 cup H-E-B Ready, Fresh, Go!™ Chopped Celery and Onions
1 cup H-E-B Ready, Fresh, Go!™ Diced 3-Color Bell Pepper
4 large cloves garlic, crushed
1 1/2 teaspoon s dried thyme leaves
1 tablespoon Chef Paul Prudhomme's Seafood Magic
1 can (28 oz.) diced tomatoes
2 cups vegetable juice
1 can (14 1/2 oz.) chicken broth
1 pound premium beef links smoked sausage, cut into 1/4 cubes
2 cups sliced okra, fresh or frozen
1 bay leaf
1 pound frozen peeled and deveined H-E-B Wild Gulf Brown Shrimp
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon gumbo filé

Steps:

1. 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.
2. 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, vegetable 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.
4. Remove from heat. Remove and discard bay leaf. Stir in gumbo filé. Serve over white rice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g