Gumbo

Darlene

I love everything about this soup. It is hearty, comforting, and full of meat and vegetables. I don’t add the cayenne because the soup is too hot for me.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American, Cajun

Servings People

Calories 550 kcal

Equipment

Cutting board
Knives
Measuring cups and spoons
Small frying pan
Medium soup pot
Medium microwave-safe bowl
Small bowl

Ingredients

8 oz. Boneless, skinless chicken breasts , cut into bite-sized pieces
3 oz. Andouille sausage , sliced 1/4 inch thick
8 Jumbo Cooked, peeled & deveined tail-off shrimp
1 Cup Chicken broth
1 Cup Cooked rice
1/2 Cup Onion , chopped
1/2 Cup Canned petite-cut tomatoes
1/3 Cup Green bell pepper , chopped
1/3 Cup Red bell pepper , chopped
1/4 Cup Celery , chopped
2 tsp Minced garlic
1 Bay leaf
1 tsp Cornstarch
1 tsp Water
1/2 tsp Tabasco sauce
1/4 tsp Salt
1/4 tsp Cajun seasoning mix
1/8 tsp Ground cayenne pepper , optional

Instructions

Add onion, peppers, celery, and 2 Tbsp water to a medium microwave-safe bowl and microwave for 4 minutes. Carefully remove and set aside.
Heat a medium soup pot on medium heat. Add the broth, tomatoes, minced garlic, Bay leaf, Cajun seasoning, and Tabasco. Add the cooked onions, peppers, and celery. Bring to a simmer.
Sear the chicken until light brown in a small frying pan—add to the soup pot.
Fry the sausage over medium heat until the slices “bow.” Cook for about 4 minutes. Remove from heat and drain excess fat. Pat with a paper towel. Add the sausage and shrimp to the soup pot.
Turn the heat to medium-high and bring to a boil. Combine the cornstarch and water in a small bowl. Add to the pot and stir until it thickens, about 2 minutes. Add more cornstarch and water if you prefer it thicker. Simmer for 15 minutes.
Serve with a 1/2 cup of cooked rice for each serving.

Notes

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition