Making Gumbo couldn’t be easier! Mad Dash Mixes Louisiana Gumbo mix is the perfect base. Just add Shrimp and serve over rice!
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WELCOME TO MIX IT UP MONDAY WITH MAD DASH MIXES
WEEK 110
WHAT ARE WE MIXIN’ UP THIS WEEK?
This week, I am making Louisiana Shrimp Gumbo! This recipe by Mad Dash Mixes can be made with either Shrimp or Chicken in addition to the smoked sausage. Since my husband loves seafood, I decided to make it with the Shrimp. He absolutely loved it!
Did you know gumbo is the official state cuisine of Louisiana? Gumbo is a stew consisting of a liquid base called a stock and containing meat and/or shellfish along with a thickening agent called a roux. Gumbo is served over white rice .
Let’s Get to Mixin’!
The folks at Mad Dash Mixes have made it quite easy for us to enjoy Gumbo! We are basically going to add their mix packet to water, add the smoked sausage and tomatoes and bring it to a boil.
Once it reaches a rolling boil, turn the heat down to a simmer and let it simmer for 20 minutes. If you aren’t using Instant Rice, this is the perfect time to start preparing your rice according to the directions on the package of whatever brand of white rice you prefer. If you are making Instant Rice, you can wait until after you have added the Shrimp to start your rice.
The stock will start to thicken during the 20 minute simmering. After it has simmered for 20 minutes, add the Shrimp. Continue to cook until the Shrimp is thoroughly cooked.
Louisiana Shrimp Gumbo Ready to Serve-
Ladle the Gumbo over the rice and get ready to enjoy! Another quick, easy and delicious culinary delight!
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Easy Louisiana Shrimp Gumbo
Equipment
- dutch oven or large saucepan
- measuring cups
- wooden spoon
Ingredients
- 1 packet Louisiana Gumbo Soup Mix Packet by Mad Dash Mixes
- 4 cups water
- 1 cup canned diced tomatoes do not drain
- 10 oz smoked sausage, sliced
- 1 1/2 lbs peeled & deveined Shrimp
- cooked white rice
Instructions
- Add the Soup Mix packet to 4 cups of water in a large saucepan or dutch oven.
- then add the tomatoes and sliced smoked sausage to the saucepan
- Bring to a rolling boil
- reduce heat and simmer for 20 minutes. Stir occasionally
- After the gumbo has simmered for 20 minutes, add 1 1/2 lbs of peeled and deveined Shrimp and cook until Shrimp is cooked.
- Serve over cooked white rice
Notes
Why Use A Culinary Mix?
Culinary mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! After meeting the folks from Mad Dash Mixes* at a blogging conference last year, I decided to add a weekly blog post featuring recipes using their mixes.
Why Do I Start The Post off with a Picture of an Old Mixer every Week?
In case you are wondering why I add the picture of the vintage Hamilton Beach mixer to all of my Mix It Up Monday posts, it originally belonged to my Mom. I am not certain if it was a wedding gift but I know she had it a long time. It still works although I did have to it rewired last summer as the cord had become damaged. It just fits with the theme, don’t you think?
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COOKING WITH KIM
My entrepreneurial journey started with my love of herbs , both growing and cooking with them. My love of herbs eventually lead to owning a pizzeria.
- To Learn More About my life in the pizzeria and my love of pizza, please see this post: In The Pizza Kitchen With Kim
- After relocating to Florida, I decided to start a blog. Now I am now having a lot of fun working with the ladies from Mad Dash Mixes. They did send me some products to sample but my opinions about the products are my own. My full disclosure policy can be found on the Disclosure page.*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at http://www.MadDashMixes.com
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
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