Ingredients

The following ingredients have 8 Servings
  • 1/4 cup all purpose flour
  • 1/4 cup vegetable oil
  • 1 cup H-E-B Chopped Celery and Onion
  • 1 cup H-E-B Diced 3-Color Bell Pepper
  • 4 cloves garlic (crushed)
  • 1/2 tsp dried thyme leaves
  • 1 tbsp Chef Paul Prudhomme's Seafood Magic
  • 28 ounces diced tomatoes (canned)
  • 14 1/2 ounces chicken broth
  • 1 pound H-E-B Premium Beef Links Smoked Sausage (cut into 1/4-inch cubes)
  • 2 cups H-E-B Cut Okra
  • 1 bay leaf
  • 1 pound H-E-B Wild Gulf Brown Shrimp (frozen, peeled and deveined)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp gumbo file'

Instruction

  • 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.