Description
A simple and flavorful Cajun shrimp gumbo. It’s easy to make and perfect for a weeknight meal.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound andouille sausage, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked rice
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Sauté the sausage: In a large pot or Dutch oven, brown the sausage in olive oil. Remove and set aside.
- Sauté vegetables: Add the onion, bell pepper, and celery to the pot and cook until softened. Add garlic and cook for 1 minute more.
- Add spices: Stir in Cajun seasoning, thyme, and cayenne pepper (if using).
- Add broth and tomatoes: Pour in the chicken broth and diced tomatoes. Bring to a boil.
- Simmer: Reduce heat and simmer for 15 minutes.
- Add shrimp and sausage: Add the shrimp and sausage to the pot. Cook until the shrimp are pink and cooked through (about 3-5 minutes).
- Serve: Serve over cooked rice. Garnish with green onions.
Notes
- Adjust the amount of Cajun seasoning to your taste.
- You can add okra to the gumbo if you like.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg