20 Minute Tailgate Gumbo with White Rice

Ingredients

½ lb of medium cooked shrimp

1 package of sliced Kayem Andouille Sausage

15 oz gumbo mix vegetables (celery, sweet red peppers, onions, okra, and corn)

7oz of Lima beans

14.5 oz of diced tomatoes

2 tsp of Cajun seasoning

½ tbsp of paprika

½ tbsp of garlic salt

1 tsp of dried parsley

1 chicken bouillon cube

Salt and pepper to taste

½ cup of water

Directions

• If you’re using fresh veggies chopped and dice all of your vegetables up
• Thaw your shrimp if you’re using frozen shrimp like me, in a bowl in a water bath.
• Add your sliced Kayem Small Batch Andouille sausage into medium heat with olive oil in a pot
• Cook sausage for 5 minutes to slightly brown on the edges.
• Add in frozen veggies, seasonings, chicken bouillon cube, can of diced tomatoes, water, garlic salt
• Stir and let simmer for 8 minutes in low to medium heat
• Add in thawed shrimp and stir well and let it sit for 5 more minutes on low to simmer and turn off heat and let it cook, then salt and pepper to taste.
• Optional* Serve with steamed white rice and add fresh parsley to garnish and enjoy