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Shrimp & Sausage Bean Gumbo Recipe

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This recipe for Shrimp & Sausage Bean Gumbo is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 20-oz. bag Hurst’s Cajun 15 Bean Soup mix or a bag of pinto beans.
7 cups water
1 bay leaf
3 tablespoons olive oil
1 cup diced celery
1 cup diced bell pepper
1 cup diced onion
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 14.5-oz can petite diced tomatoes
1.5 lbs. smoked sausage or andouille, cut into bite-sized pieces
1.5 lbs. medium shrimp, peeled and deveined
Directions:
Directions:

Combine beans (WITHOUT seasoning packet), water and bay leaf in a large pot or dutch oven then bring to a boil. Reduce heat to medium-low, cover then cook for 4 hours or until beans are tender. Set seasoning packet aside to use later.

In a separate skillet, sauté celery, bell pepper and onion until veggies are tender (about 8-10 minutes). Add sautéed veggies, seasoning packet from beans, thyme, pepper, garlic powder, tomatoes (with juice) and sausage to beans, cover pot, then continue cooking for one hour.

Add shrimp then gently stir to combine. Cover pot and let cook for 5 minutes or until shrimp are cooked through. Do not overcook shrimp. Remove from heat and keep covered until ready to serve.
Number Of Servings:
Number Of Servings:
This recipe makes approximately 8-10 servings.
Personal Notes:
Personal Notes:
You can add okra to this if you’d like. Add it when you add the Holy Trinity. If you want to add okra to this you’ll need to add a little extra water since the okra will thicken things up a bit and this gumbo is already pretty thick.
You can cook this in a crock pot! Cook the same way replacing the first 4 hours on the stove with 5-6 hours on high in the crock pot.

 

 

 

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