Chef Jeffrey Alfeche, Sugar Land Market
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 Jar of Cookwell and Company’s Two-Step Gumbo Mix
1 lb of Shrimp, Cleaned Peeled and Deveined
1 package of Andouille Sausage, Diced
2 cups of HEB Chicken Broth
Heat a large 4-quart pot on medium-high heat. Add oil to the pan.
Sauté diced Andouille sausage for 2 minutes to release oil from sausages.
Add shrimp to pan and continue to sauté for 1 to 2 minutes
Add Cookwell and Company Two Step Gumbo Mix and let simmer for 5 minutes.
Serve over rice.