Creole Gumbo

Like a traditional gumbo, this one is prepared without rice. Instead, prepare Zatarain's® Long Grain Parboiled Rice to serve with the gumbo.

Makes 8 (1-cup) servings.

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients

6 cups water

1 package ZATARAIN'S® Gumbo Base

2 tablespoons oil

2 pounds shrimp, peeled and deveined

1 pound smoked sausage, cut into 1-inch cubes

ZATARAIN'S® Gumbo Filé (optional)

Directions

1. Bring water, Gumbo Base and oil to boil in large saucepot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

2. Stir in shrimp and sausage; cover. Simmer additional 30 minutes.

3. Serve over rice and sprinkle with Gumbo Filé, if desired.

Nutritional Info per 1 serving


Calories: 350	Sodium: 1627


Fat: 22	Carbohydrates: 12


Cholesterol: 193	Fiber: 1


Protein: 26

Recipe Reviews

Tiffany on 12/10/2010 12:36:16 PM

good

Penny on 3/31/2011 3:54:28 PM

Things I've learned: 1. cook till the okra dissolves--it's a thickener, not a veggie for gumbo. 2. Add diced tomatoes, celery, etc. to the Zatarains base. 3. Gumbo file is not optional. I learned about file from a four-star chef. He mixes it in and lets it cook in, rather than sprinking at the end. Zatarains is the only reliable file available--and it is consistently good! 4. Note to Zatarain's distribution dept.: there were several months in the Tampa Bay area when I could not find the gumbo mix ANYWHERE. I learned to make my own from scratch then--but I remember the mix as being very good!

Gloria on 11/25/2011 11:42:57 AM

Excellent, although if you can find it, andouille sausage adds so much to this recipe. I can even find it in Miami (Ragin' Cajun). Makes it spicy, but memorable for you and your guests--and so much more authentic. Made it for Thanksgiving. A big Hit!