Our gumbo has massive flavors everyone will enjoy.
- 1 Tablespoon (15 ml) of olive oil
- 1 medium onion (110 g), peeled and finely chopped
- 1 red bell pepper (120 g), diced small
- 1 stalk of celery (20 g), thinly sliced
- 10 oz (285g) smoked sausage, sliced
- 3 cloves (9 g) of garlic, peeled and finely chopped
- 1 Tablespoon (6 g) of Cajun seasoning (or to taste)
- 1 can (400 g) of diced tomatoes, undrained
- 2 cups (480 ml) of chicken broth
- 3/4 lb (338 g) of shrimp, peeled and deveined
- Salt and pepper, to taste
- Chopped fresh parsley, to garnish
- Add the olive oil to a large pan over medium-high heat. Add the onion, bell pepper, and celery to the pan and saute for a few minutes until the vegetables are soft. Heat the oil in a large, non-stick pan and gently fry the onions, bell pepper and celery for a few minutes.
- Add the smoked sausage, garlic, and Cajun seasoning to the pan and continue to saute, stirring constantly to keep the garlic from burning, until the onion is caramelized.
- Add the diced tomatoes and chicken broth to the pan. Increase the heat to high and bring to a boil. Then, reduce the heat to a simmer, partially cover with the lid, and continue to cook for 1 hour. Stir frequently to avoid the gumbo from sticking to the bottom of the pan.
- Remove the lid and continue to cook, uncovered and stirring frequently, for 20 to 30 minutes until the broth is thick to your liking.
- Add the shrimp to the pan and cook for 3 to 5 minutes until the shrimp are pink and cooked through. Immediately remove the pan from the heat and season with salt and pepper, to taste.
- Serve the gumbo in warm bowls and garnish with the chopped fresh parsley.
All nutritional data are estimated and based on per serving amounts.
- Calories: 399
- Sugar: 5 g
- Fat: 25 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 26 g