Shrimp & Sausage 15 BEAN Gumbo

1 20-oz. bag HamBeens® Cajun 15 BEAN SOUP®

7 cups water

1 bay leaf

3 tablespoons olive oil

1 cup diced celery

1 cup diced bell pepper

1 cup diced onion

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 14.5-oz can petite diced tomatoes

1.5 lbs. smoked sausage or andouille, cut into bite-sized pieces

1.5 lbs. medium shrimp, peeled and deveined

Cooking Directions

Combine beans (WITHOUT seasoning packet), water, and bay leaf in a large pot or dutch oven then bring to a boil. Reduce heat to medium-low, cover, then cook for 4 hours or until beans are tender. Set seasoning packet aside to use later.

In a separate skillet, sauté celery, bell pepper, and onion until veggies are tender (about 8-10 minutes). Add sautéed veggies, seasoning packet from beans, thyme, pepper, garlic powder, tomatoes (with juice), and sausage to beans. Cover pot then continue cooking for one hour.

Add shrimp then gently stir to combine. Cover pot and let cook for 5 minutes or until shrimp are cooked through. Do not overcook shrimp. Remove from heat and keep covered until ready to serve.

Serve with rice if desired.

www.hurstbeans.com

Prep Time: 10 minCook Time: 4 hrs