Hi, I’m Jane. Today, I will show you a way to prepare gumbo with shrimp and sausage/bangers. π recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gumbo with shrimp and sausage/bangers. π Recipe
Gumbo with shrimp and sausage/bangers. π is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Gumbo with shrimp and sausage/bangers. π is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have gumbo with shrimp and sausage/bangers. π using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Gumbo with shrimp and sausage/bangers. π:
- Make ready 4 pounds sausage/bangers
- Take 2 large Gumbo cans
- Prepare 2 cans corn with red peppers and pΓ blΓ΅nΓ³ peppers mixed in
- Make ready 2 cans black-eyed beans/Nero beans
- Prepare 2 bags medium shrimp
- Prepare to taste (seasonings & toppings):
- Prepare Salt
- Make ready black pepper
- Prepare onion powder
- Prepare garlic powder
- Get lemon pepper
- Make ready Creole seasoning (original)
- Take Sausage Sauce
- Prepare Lawry’s herb and garlic with Lemon juice marinade
- Prepare Brown rice (optional)
- Get Bell peppers
- Take shredded cheeses (Monterey jack mixed with Colby
- Prepare Sharp Cheddar cheese
Instructions to make Gumbo with shrimp and sausage/bangers. π:
- De-stem and de-seed your bells and cut them up.
- Dump your cans in a (stockpot) (do not drain).
- Cut up your sausage/bangers and de-tail your shrimp. and dump them in the pot.
- Add your spices to your liking (I used about 7 big scoops for all the spices).
- Cook rice in a separate pot.
- After the gumbos ready put the 2 kinds of cheese on top (it will melt).
- Enjoy. β€π
- Stuff you will need. π
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