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Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Main Course

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.