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Ingredients requirements for Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo:
- Get - ● For The Proteins
- Prepare 60 - Presteamed Shrimp [de-tailed - de-veined]
- Provide 12 oz Smoked Spicy Andouille Cajun Sausage [sliced on the bias]
- Give - ● For The Carbs
- Prepare 1 Bag Bear Creek Cajun Gumbo Soup [serves 8 - a must purchase!]
- Provide 1 (8 oz) of Pkg Presteamed White Rice [use as a filler & thickener]
- You need for ● For The Vegetables & Seasonings [all fine minced - de-seeded]
- Need 1/2 Cup for Green Bell Pepper
- Need 1/3 Cup for Jalapeno Peppers
- Need 1/3 Cup - Celery With Leaves
- Make ready 2 tbsp for Fine Minced Garlic
- Get 3/4 Cup - Spanish Onion
- Make ready 1/2 tsp - Fresh Ground Black Pepper
- Make ready of ● For The Wet Ingredients
- Provide 2 tbsp of Garlic Frying Oil
- Make ready 1 tbsp of Louisiana Hot Sauce [+ reserves]
- Get 1 - (= 2 Cups) Can Chicken Broth
- You need 6 Cups - Water
- Provide ● For The Sides [as needed]
- Provide for Potato Salad [yup.we mix that in down south]
- Need of Louisiana Hot Sauce
- Need Slices of Garlic Bread
- Prepare Fresh Cilantro Or Parsley [for garnish]
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Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo process:
- 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.
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- 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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