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Soup
This classic Southern dish brings together the rich and hearty flavors of andouille sausage, succulent shrimp, and a medley of aromatic vegetables, all simmered to perfection in a flavorful gumbo base. The secret ingredient? A generous spoonful of Creole Mustard, adding a zesty kick and depth of flavor that takes this gumbo to new heights of deliciousness. This recipe was written by our very own Condiment Consultant Sharon.
3 tbsp Maison Louisianne Creole Mustard
Mix the water and gumbo mix in a 5-quart Dutch oven.
Bring to a boil and reduce the heat to low.
While the liquid comes to a boil, add sausage and vegetables to a large skillet over medium-high heat. Cook, frequently stirring until sausage is browned and vegetables have begun to soften (about 5 to 7 minutes).
Add to the simmering liquid in the Dutch oven along with the minced garlic.
Cover and simmer for 25 minutes until the rice is tender.
Halfway through the cooking time, add the shrimp.
Stir in mustard at the end.
Ladle into bowls and garnish with chopped parsley.
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