gumbo

Carleton, MI
Updated on Jun 17, 2013

Again, a friend made this and I loved it so much, I ate three bowls! It's simple to make, and it's great on those cold winter days, when nothing but hot soup will do!

prep time
cook time
method Stove Top
yield 16 or 4 quarts

Ingredients

  • 1 pound italian sausage, (i like hot or mild) 1/4 inch pieces
  • 1 pound boneless, skinless chicken breasts, cubed
  • 3 tablespoons vegetable oil
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 - celery ribs, chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3 cans (14-1/2 ounces) chicken broth
  • 2/3 cup uncooked brown rice
  • 1 can (14-1/2 ounce) diced tomatoes, undrained
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups frozen, sliced okra

How To Make gumbo

  • Step 1
    In a dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In drippings, saute red pepper, onion and celery until tender. Stir in the seasonings;
  • Step 2
    Cook 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender.
  • Step 3
    Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turns pink, stirring occasionally.

Discover More

Category: Chicken
Category: Chicken Soups
Category: Other Soups
Keyword: #sausage
Keyword: #shrimp
Ingredient: Seafood
Culture: Southern
Method: Stove Top

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