This comes almost straight out of The Perfect Recipe for Losing Weight and Eating Great
Shrimp and Sausage Gumbo
Ingredients
- 1 quart 4 cups chicken broth
- 1 15 oz can diced tomatoes with juice
- 2 tsp olive oil
- 1 onion, peeled and diced
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 3 small sausages 6 ounces, sliced thinly
- 6 oz shrimp I used frozen
- 1 yellow bell pepper, stemmed, seeded and diced
- 2 stalks celery, diced
- 6 oz frozen okra
- 1/4 cup raw white rice
- hot sauce Tabasco served at the table
Instructions
- If your broth is frozen, as mine was, microwave until warmed. Throw in the tomatoes and warm them too.
- Heat the oil in a Dutch oven or soup pot and cook the onion about 5 minutes, stirring. Add the thyme and cayenne and stir, cooking another minute or two. Add the sliced sausage (I used a smoked beef but almost anything would be good), yellow pepper, celery, okra, rice, broth and tomatoes and bring to a simmer. Reduce heat, cover partially, and simmer about 20 minutes, stirring now and then.
- Turn off the heat and stir in the shrimp. Cover and let stand 5 minutes until the shrimp is cooked through. I allowed about 7 minutes since my shrimp was frozen but if I’d thought ahead I would have run it under cold water to defrost first.
- Stir and serve with the hot sauce at the table so everyone can make it as hot (or not) as they like.
This was really, really good! It’s like a thick soup. I’ve never had gumbo anywhere so have no idea how “authentic” it is, but can say it’s good! And was just as good for lunch today. I just microwaved a bowl for a few minutes to warm it up. Mmm!
[…] I used some smoked beef sausage because I was using up the leftover sausage from when I made the Shrimp and Sausage Gumbo a few days […]