Shrimp & smoked sausage gumbo

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Step 1

In large saucepot, heat oil over medium-high heat. Add sausage, bell pepper and onion and cook 4 to 5 minutes or until sausage is lightly browned, stirring occasionally. Add rice and cook 1 minute, stirring constantly.

Step 2

Add broth, tomatoes with their juice and seasonings; heat to boiling over high heat. Reduce heat to medium-low, cover and cook 15 minutes. Stir in shrimp and okra; cook 6 to 8 minutes or until shrimp turn opaque throughout. (Chef's tip: If gumbo becomes too thick, stir in a little additional chicken broth or water).

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Ingredients

2 tablespoons SE Grocers 100% pure olive oil1 pound smoked sausage, cut lengthwise in half, then sliced ¼-inch thick1 green bell pepper, chopped1 medium onion, chopped2 cups SE Grocers enriched long grain white rice5 cans (14.5 ounce) SE Grocers reduced sodium chicken broth (9 cups)1 can (28 ounce) SE Grocers diced tomatoes, undrained3 tablespoons Louisiana-style Cajun seasoning1 1/2 teaspoons gumbo filé seasoning1 pound raw 36-40 count peeled and deveined shrimp, thawed if necessary, coarsely chopped2 cups sliced okra or 1 bag (16 ounce) SE Grocers frozen cut okra

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