Savor the richness of this hearty Cajun-style gumbo, brimming with the classic southern charm of okra, shrimp, and andouille sausage, all simmered to perfection in a robust ham hock broth.
Water
quarts
Smoked Ham Hocks
0 lb
Onion, quartered
each
Bay Leaf
each
tablespoons
Andouille Sausage, sliced
0 oz
Okra, fresh or frozen, sliced
0 lb
Diced Tomatoes, with juice
0 oz
Baby Lima Beans, frozen
cups
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
Onion Powder
teaspoons
teaspoons
Large Shrimp, peeled, deveined, tails removed, cut into thirds
0 lb
Cooked White Rice
to serve