Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mike's ez shrimp & spicy andouille sausage gumbo. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Crazy EZ Shrimp Cocktails instructions. Dethaw your shrimp if need be. Add chilled cocktail sauce to your chilled glasses.

Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mike's ez shrimp & spicy andouille sausage gumbo using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo:

1. Take ● For The Proteins
2. Get 60 Presteamed Shrimp [de-tailed - de-veined]
3. Get 12 oz Smoked Spicy Andouille Cajun Sausage [sliced on the bias]
4. Take ● For The Carbs
5. Make ready 1 Bag Bear Creek Cajun Gumbo Soup [serves 8 - a must purchase!]
6. Make ready 1 (8 oz) Pkg Presteamed White Rice [use as a filler & thickener]
7. Get ● For The Vegetables & Seasonings [all fine minced - de-seeded]
8. Take 1/2 Cup Green Bell Pepper
9. Prepare 1/3 Cup Jalapeno Peppers
10. Take 1/3 Cup Celery With Leaves
11. Make ready 2 tbsp Fine Minced Garlic
12. Get 3/4 Cup Spanish Onion
13. Prepare 1/2 tsp Fresh Ground Black Pepper
14. Prepare ● For The Wet Ingredients
15. Take 2 tbsp Garlic Frying Oil
16. Take 1 tbsp Louisiana Hot Sauce [+ reserves]
17. Take 1 (= 2 Cups) Can Chicken Broth
18. Make ready 6 Cups Water
19. Make ready ● For The Sides [as needed]
20. Prepare Potato Salad [yup.we mix that in down south]
21. Make ready Louisiana Hot Sauce
22. Prepare Slices Garlic Bread
23. Make ready Fresh Cilantro Or Parsley [for garnish]

The server… Mikes Mayport Shrimp in Jacksonville, reviews by real people. Yelp is a fun and easy way to find, recommend and talk about what's great and not so great in Jacksonville and beyond. Its precision molded ElaZtech® body is super-soft, flexible yet extremely durable, with a segmented design that gives life to its legs and antennae. Provides a slow, controlled sink that perfectly mimics a tasty shrimp in a neutral state—an easy meal for any inshore predator.

Steps to make Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo:

1. Here's the basics of what you'll need.
2. Sauté all vegetables in a bit of olive oil until translucent. About 5 minutes. Add your garlic in for 1 minute. Be careful not to burn garlic. Also, add 1 tbsp Louisiana Hot Sauce to your vegetables.
3. Add all broth and water to vegetables and bring to a heavy simmer.
4. Add your 10 oz packet of Bear Creek Gumbo Soup Mix. Simmer covered for 15 minutes. Stir regularly.
5. A fantastic OTC choice!
6. Also, add your precooked rice to thicken your Gumbo.
7. At 15 minutes - add your precooked sausage and shrimp. Simmer for 5 minutes covered until fully heated. Stir regularly.
8. Garnish with fresh parsley or cilantro. Serve piping hot with Louisiana Hot Sauce and garlic bread to the side as well. Enjoy!

There isn't an inshore predator that won't take a shrimp—especially the Z-Man® EZ ShrimpZ™. It's simply a dead-on imitation of the real thing! Its precision molded, naturally buoyant ElaZtech® body is super-soft, flexible yet extremely durable, with a segmented design that gives incredible life to its legs and antennae even on a crawling. DetailsMike's Shrimp Salmon Eggs are Mike's best-selling salmon eggs. These large, jumbo-sized eggs are packed in Mike's own natural shrimp flavoring.

So that is going to wrap this up for this exceptional food mike's ez shrimp & spicy andouille sausage gumbo recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!