Louisiana Gumbo with Shrimp
a hearty stew served over white rice
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 white rice
Notes
2 cups diced cooked chicken can be substituted for the Shrimp
If using long cooking rice, start cooking the rice according to the package directions while the Gumbo is simmering (before adding the Shrimp). If using Instant Rice, you can wait until after the Shrimp is added to start making the rice.
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