Sunday’s Leftovers Makes Monday’s Meal! – Shrimp and Andouille Sausage Gumbo

January 12, 2015 at 5:53 PM | Posted in Johnsonville Meats, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Shrimp and Andouille Sausage Gumbo w/ Wheat Bread



Shrimp and Andouille Sausage Gumbo 008
We had avoided the freezing rain they had predicted but about 8:00 this morning it started getting foggy and the fog mist started freezing on the roads. Did’t last long though, we ended up getting some rain later. Not having a lot of luck with my car. Just got it back from a small hose leak and now there’s a leak on the other side of the engine, guess it happens when the car has well over 140,000 miles on it. I need a new car or good used one, and SUV type so I can get my wheelchair in and out of the car easily by myself. But it costs money, which is tough to save when your on a fixed income. Anyway I had planned a new Chicken Dish for dinner but I failed to lay the Chicken out of the freezer to thaw in the fridge overnight. Good job Mark! But no problem because I have some incredible leftovers to reheat! Tonight it’s Leftover Shrimp and Andouille Sausage Gumbo w/ Wheat Bread.



Shrimp and Andouille Sausage Gumbo 003

This is the post from last night’s dinner on how to prepare this dish. To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, Johnsonville Andouille Sausage, and a bag of Kroger Brand Jumbo Shrimp. The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boil the stock that’s in the packet, sliced the Johnsonville Andouille Sausage into bite size pieces and added them to the stock along with a few shakes of Frank’s Red Hot Sauce for 10-15 minutes. Then I added Extra Large Shrimp and simmered another 3-6 minutes. And the Gumbo is ready to serve and It turned out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Enough leftover for my dinner tonight! I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889Zatarain's New Orleans Style Gumbo Pasta Dinner Mix
* Add meat to make a complete meal
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting Agents.
Usage Tips

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

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