Shrimp & Sausage Gumbo
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Ingredients
- 2 tsp. oil
- 12 oz. Cajun style Andouille sausage sliced
- 2 14.5 oz. cans Margaret Holmes Hoppin' John
- 1 14.5 oz. can Margaret Holmes Tomatoes, Okra & Corn
- 1 cup tomato or pasta sauce
- 10 dashes hot sauce
- 1 tsp. filet spice or Cajun seasoning
- 1/2 tsp. ground cloves
- 1 lb. 31-40 counted peeled cooked shrimp
- 1 tsp. fresh lemon juice
Instructions
- In a chef’s pan or 4 qt. pot, saute sausage in oil on high for 1- 2 minutes.
- Add Margaret Holmes Hoppin' John, Margaret Holmes Tomatoes, Okra & Corn, tomato sauce, hot sauce, filet spice and ground cloves. Bring to a boil.
- Lower heat and simmer 5-10 minutes.
- Stir in shrimp and continue cooking for 1-2 minutes, or until shrimp are warm.
- Stir in fresh lemon juice, and serve over hot cooked rice.