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Sunday Gumbo

 Sunday Gumbo
"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."
16 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

  • 1 pound Johnsonville® Mild Italian Sausage Links links, cut into 1/4-inch pieces
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 tablespoons canola 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 each) chicken broth
  • 2/3 cup uncooked brown rice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups frozen sliced okra

Directions

  • 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.
  • Stir in tomatoes, shrimp and okra; cook for 10 minutes or until

2 of 2

Sunday Gumbo (continued)

Directions (continued)

  • shrimp turn pink, stirring occasionally. Yield: 16 servings (about 4
  • quarts).
Nutritional Facts: One 1-cup serving (prepared with reduced-fat turkey Italian sausage) equals 187 calories, 7 g fat (1 g saturated fat), 87 mg cholesterol, 633 mg sodium, 11 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.