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High River Rouge Sausage Seafood Gumbo

Tuesday, February 06, 2018
High River Rouge Sausage Seafood Gumbo

 

Ingredients

.1 ( 14 ounces ) Package of Hillshire Smoked Sausage
.1/4 cup cooking oil
  • 1/4 cup flour
  • 1 onion, chopped 1 green bell pepper, seeded, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 cup chopped celery 1 cup frozen sliced okra
  • 2 cloves garlic, chopped
  • 2 teaspoons Cajun seasoning
  • 2 cups chicken broth
  • 1/2 teaspoon High River Rogue Hot Sauce
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1/2 pound large raw shrimp, peeled, deveined
  • 3 cups hot cooked long-grain white rice

Directions

  1. Cut sausage into 1/2-inch slices; set aside.
  2. Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
  3. Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning and High River Rogue
  4. Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
  5. Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
  6. Ladle Gumbo into bowls with rice

 

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