Sunday Gumbo
TOTAL TIME: Prep: 10 min. Cook: 50 min.
YIELD: 16 servings (about 4 quarts).
"With sausage, chicken and shrimp plus rice, a medley of vegetables and the
'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."
Ingredients
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1 pound Italian sausage links, cut into 1/4-inch pieces
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1 pound boneless skinless chicken breasts, cubed
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3 tablespoons canola oil
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1 medium sweet red pepper, chopped
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1 medium onion, chopped
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3 celery ribs, chopped
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1 teaspoon dried marjoram
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1 teaspoon dried thyme
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1/2 teaspoon garlic powder
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1/2 teaspoon cayenne pepper
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3 cans (14-1/2 ounces each) chicken broth
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2/3 cup uncooked brown rice
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 pound uncooked medium shrimp, peeled and deveined
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2 cups frozen sliced okra
Directions
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1.
In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 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.
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2.
Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts
1 cup: 187 calories, 7g fat (1g saturated fat), 87mg cholesterol, 633mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.
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