When I was home Christmas, my sister-in-law Stacy, was making this for a New Year's Even Party. I have never made gumbo before and since this was such an easy version, I decided to try it for my family. A few loved it - maybe too many chunky vegetables for two of my girls. It was quick and easy so that is always a plus. I did add a little precooked chicken and probably too many veggies so I had to use two cans of broth. Also, I had difficulty finding a frozen gumbo mixture of vegetables. I just used a blend I found in the store and threw in some frozen okra. I also used raw, frozen, peeled and deveined shrimp to throw in the last minute or two. Enjoy!
Sausage-Shrimp Gumbo Soup
1 (16 oz) pkg smoked sausage, cut into 1/2 inch slices
1 garlic clove, minced
1 (16 oz) pkg frozen vegetable gumbo mixture
1 (14 1/2 oz) can stewed tomatoes, undrained
1 (14 oz) can chicken broth
2 tsp creole seasoning ( I used Tony Chachere's)
1/2 tsp salt
1 lb peeled, medium size fresh shrimp
1 Tbsp file' powder
hot cooked rice
Cook sausage in a Dutch oven over medium-high heat, stirring constantly, 2 minutes or until browned. Add garlic, stirring for one minutes. Add vegetables and next 4 ingredients. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Add shrimp, cook 3 minutes or just until shrimp are pink. Remove from heat and stir in file' powder. **Can always add some extra hot sauce if desired....Serve over rice.