Ingredients
- Final Build
- 1 1/2 c. hickory smoked guacamole, sub-recipe
- 1/4 c. Andouille sausage, fully cooked, crumbled
- 2 T. shrimp, 21-25 count, deveined, tail-off, grilled, chopped
- 2 T. okra, roasted, sliced into coins
- 2 T. bell peppers, varied colors, small diced, sautéed
- 1/4 t. salt, kosher
- 1 T. lime juice, fresh
- 1/4 t. cayenne powder
- 2 T. tomatoes, fresh, chopped
- 2 ea. shrimp, 21-25 count, deveined, tail-off, grilled - for garnish
- 1 ea. sourdough bread slices, grilled, cut diagonally
- Hickory Smoked Guacamole
- 1 1/2 c. Avocados From Mexico, stage 4, peeled, pitted, and mashed
- 1 t. liquid hickory smoke
- 3/4 t. salt, kosher
Instructions
- Final Build: In a mixing bowl, combine Hickory Smoked Guacamole with sausage crumbles, chopped shrimp, okra, bell peppers, salt, lime juice, cayenne powder and chopped tomato. Fold until well combined. Cover with plastic wrap, pressing plastic wrap on avocado mixture to eliminate air. Hold chilled until use. Build each serving in the following order: New Orleans Gumbo Guac, Top with 2 grilled shrimp and Serve with 1 slice grilled sourdough bread
- Hickory Smoked Guacamole: Mix mashed avocados with liquid smoke and salt; fold until well combined. Cover with plastic wrap, pressing plastic wrap on avocado mixture to eliminate air. Hold chilled until use.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
