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The ingredients needed to prepare Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo:
- Prepare ● For The Proteins
- Use 60 Presteamed Shrimp [de-tailed - de-veined]
- Provide 12 oz Smoked Spicy Andouille Cajun Sausage [sliced on the bias]
- Take ● For The Carbs
- You need 1 Bag Bear Creek Cajun Gumbo Soup [serves 8 - a must purchase!]
- Prepare 1 (8 oz) Pkg Presteamed White Rice [use as a filler & thickener]
- You need ● For The Vegetables & Seasonings [all fine minced - de-seeded]
- Provide 1/2 Cup Green Bell Pepper
- Use 1/3 Cup Jalapeno Peppers
- Provide 1/3 Cup Celery With Leaves
- Provide 2 tbsp Fine Minced Garlic
- Get 3/4 Cup Spanish Onion
- Get 1/2 tsp Fresh Ground Black Pepper
- Provide ● For The Wet Ingredients
- You need 2 tbsp Garlic Frying Oil
- You need 1 tbsp Louisiana Hot Sauce [+ reserves]
- Provide 1 (= 2 Cups) Can Chicken Broth
- Provide 6 Cups Water
- Get ● For The Sides [as needed]
- Use Potato Salad [yup.we mix that in down south]
- Use Louisiana Hot Sauce
- Prepare Slices Garlic Bread
- Prepare Fresh Cilantro Or Parsley [for garnish]
Steps to make Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo:
- Here's the basics of what you'll need.
- Sauté all vegetables in a bit of olive oil until translucent. About 5 minutes. Add your garlic in for 1 minute. Be careful not to burn garlic. Also, add 1 tbsp Louisiana Hot Sauce to your vegetables.
- Add all broth and water to vegetables and bring to a heavy simmer.
- Add your 10 oz packet of Bear Creek Gumbo Soup Mix. Simmer covered for 15 minutes. Stir regularly.
- A fantastic OTC choice!
- Also, add your precooked rice to thicken your Gumbo.
- At 15 minutes - add your precooked sausage and shrimp. Simmer for 5 minutes covered until fully heated. Stir regularly.
- Garnish with fresh parsley or cilantro. Serve piping hot with Louisiana Hot Sauce and garlic bread to the side as well. Enjoy!
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