Ingredients:
- 1 jar Cajun 2-Step Gumbo Mix
- 1/2 pound peeled and deveined Medium Shrimp
- 1 to 2 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil
- 1 to 2 Tablespoon Adams Reserve Cajun rub, according to taste preference
- 1 package (14 ounce) smoked J-Bar-B sausage, sliced
- 1 cup (or more) Central Market Organics Chicken Broth
- 2 cups cooked, diced chicken, optional
Directions:
Toss shrimp in a small bowl with desired amount of oil and rub. Set aside.
Cut sausage crosswise into thin slices. Heat a 6-quart pot over Medium-High 3 minutes. Add sausage; sauté 3 to 5 minutes or until browned. Add shrimp; cook 3 minutes, scooping and turning continuously, until done.
Stir in Gumbo Mix and broth; bring to a boil. Reduce heat to Medium-Low and simmer 15 minutes, uncovered.
Add chicken, if desired. Season to taste and serve while hot. Add additional broth if gumbo is too thick. Serve over rice.
