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30-Minute Shrimp and Sausage Gumbo

Prep Time:

10 min

Total Time:

30 min

Makes:

6 servings

What You Need

1/4 cup (1/2 stick) butter

1/4 cup flour

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic, minced

1 pkg. (14 oz.) OSCAR MAYER Turkey Smoked Sausage, sliced

1 can (14-1/2 oz.) diced tomatoes, drained

1 can (14-1/2 oz.) condensed chicken broth

1 pkg. (10 oz.) frozen okra, thawed, sliced

1 small bay leaf

1/4 tsp. dried thyme leaves

1/4 tsp. salt

1/4 tsp. black pepper

1/2 lb. cleaned medium shrimp

6 cups hot cooked rice

Make It

MELT butter in large skillet on medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until crisp-tender, stirring occasionally.

ADD turkey sausage, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes, stirring occasionally.

STIR in shrimp; cook 5 minutes or until shrimp are opaque, stirring frequently. Remove and discard bay leaf. Spoon over hot rice.

Kraft Kitchens Tips

Substitute

Substitute 1 pkg. (10 oz.) frozen cut green beans for the okra.

K:20716v0:53042

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Rated

by boandenise4ever on 10/25/2009
" I was born and raised in Louisiana by a cajun family, and this is definetly NOT how you make gumbo. You Have to make a roux with oil and flour and you NEVER put tomates in it. Gumbo is brown not red. There is no one in Louisiana that would put tomatoes in gumbo. Please do not make it this way."