Easy Freezer Gumbo

60
Print Recipe
Easy Freezer Gumbo
Prep Time 30 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 1/2 cup frozen chopped onions (or about 1/2 medium fresh yellow onion)
  • 1/2 cup frozen chopped bell peppers (or about 1/2 medium fresh red or green bell pepper)
  • 1 pkg HEB Select frozen Sauced Creole Okra mix* (12 oz.)
  • 20 oz cut okra (frozen)
  • 1/2 cup organic low sodium vegetable broth
  • 1 can organic fire roasted crushed tomatoes (14 oz.)
  • 7 oz dark red kidney beans (drained and rinsed, about 1/2 can)
  • 16 oz Gulf shrimp (raw, peeled, and deveined, no tail)
  • 10 oz uncured lean chicken or turkey sausage
  • 1/2 cup green chili peppers
  • 1 tsp Old Bay seafood seasoning
  • 1 clove garlic (minced)
  • Juice of 1/2 lemon
  • Salt to taste
  • 1-2 tsp pepper
  • 2 cups cooked rice
Prep Time 30 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 1/2 cup frozen chopped onions (or about 1/2 medium fresh yellow onion)
  • 1/2 cup frozen chopped bell peppers (or about 1/2 medium fresh red or green bell pepper)
  • 1 pkg HEB Select frozen Sauced Creole Okra mix* (12 oz.)
  • 20 oz cut okra (frozen)
  • 1/2 cup organic low sodium vegetable broth
  • 1 can organic fire roasted crushed tomatoes (14 oz.)
  • 7 oz dark red kidney beans (drained and rinsed, about 1/2 can)
  • 16 oz Gulf shrimp (raw, peeled, and deveined, no tail)
  • 10 oz uncured lean chicken or turkey sausage
  • 1/2 cup green chili peppers
  • 1 tsp Old Bay seafood seasoning
  • 1 clove garlic (minced)
  • Juice of 1/2 lemon
  • Salt to taste
  • 1-2 tsp pepper
  • 2 cups cooked rice
Instructions
  1. Put all ingredients in a large stock pot (8 qt.) in the order listed. Cook on medium/high heat until shrimp turns pink and veggies are cooked through, about 20 minutes.
  2. Cook rice according to package directions (or you can use frozen rice). Serve gumbo over desired amount of rice, or mix the rice into the entire pot.
Recipe Notes

* If you cannot find this ingredient, then add 1/2 cup chopped celery, 1/2 cup chopped carrots, and 2–3 Tbsp. Cajun season blend.

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