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Smoked Sausage and Shrimp Gumbo

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr
Category: Soups/Chilis Sub Category: Other

what you need
  • 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 teaspoons 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
make it
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.
Notes
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