Description
A comforting Southern classic filled with vibrant flavors and hearty ingredients, perfect for family gatherings or cozy dinners.
Ingredients
Scale
For the Base:
- 1 lb large shrimp, peeled and deveined
- 1 cup chicken sausage, sliced (substitute for andouille if desired)
- 1 cup bell peppers, diced (mixed red and green)
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 4 cups low-sodium chicken broth
For the Seasonings:
- 2 tbsp Cajun spice blend
- Salt and pepper to taste
Instructions
- 1. Sauté Your Vegetables: Heat oil in a large pot over medium heat. Add onion, bell peppers, celery, and garlic. Sauté until softened and aromatic, about 5 minutes.
- 2. Brown the Sausage: Add sliced chicken sausage to the pot with the sautéed vegetables. Cook until browned, about 5 minutes.
- 3. Build Your Base: Stir in canned tomatoes (with juices), chicken broth, and Cajun spice blend. Bring to a boil, then reduce heat to let simmer for about 30 minutes.
- 4. Add Shrimp: After simmering the broth, add shrimp to the pot. Cook until they turn pink and opaque—about 5 minutes.
- 5. Adjust Seasoning: Taste and adjust salt or more Cajun spice as needed.
- 6. Serve Up: Ladle gumbo into bowls over cooked rice. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg