Add butter and olive oil to a large stockpot over medium heat. Cook onions, celery, carrots, and bell pepper until softened, stirring occasionally, about 3 to 5 minutes. Stir in Cajun seasoning and salt.
Our quicker version of gumbo uses smoked sausage and shrimp and takes less than an hour from start to finish.
Servings and Ingredients
|¼ c. Hy-Vee unsalted butter|
|2 tbsp. Gustare Vita olive oil|
|1 (0.5-lb.) container Hy-Vee Short Cuts chopped onions, celery, and carrots|
|1 (0.5-lb.) container Hy-Vee Short Cuts chopped red bell pepper|
|2 tbsp. Cajun seasoning|
|¾ tsp. Hy-Vee salt|
|½ c. Hy-Vee all-purpose flour|
|2 container(s) (32-oz. each) Hy-Vee 33% less-sodium chicken broth|
|1 (14-oz.) pkg. Hillshire Farms smoked sausage, sliced|
|1 (1-lb.) Hy-Vee FishMarket shrimp, peeled and deveined|
|1 package(s) (12-oz.) frozen cut-up okra|
|Hy-Vee frozen brown rice, cooked according to package instructions, for serving|
Things To Grab
- Large stockpot with lid
Whisk in flour. Continue cooking over medium heat for 3 to 5 minutes or until flour is toasted, being careful not to burn. Slowly stir in chicken broth, whisking constantly until smooth and combined. Bring to a boil. Cover and simmer 10 minutes.
Stir in smoked sausage, shrimp, and okra. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until shrimp are cooked through and opaque. Remove from heat.
If desired, serve gumbo with rice.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 80mg
- Sodium: 1620mg
- Total Carbohydrates: 9g
- Protein: 11g
Hy-Vee Test Kitchen