Gumbo Yumbo! (creole soup w/shrimp and andouille sausage)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 261.0
- Total Fat: 9.9 g
- Cholesterol: 153.8 mg
- Sodium: 1,388.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 5.2 g
- Protein: 24.4 g
View full nutritional breakdown of Gumbo Yumbo! (creole soup w/shrimp and andouille sausage) calories by ingredient
Introduction
Can't quite call it gumbo w/o the roux but still quite yummy - and blood sugar hardly went up after eating it! Can't quite call it gumbo w/o the roux but still quite yummy - and blood sugar hardly went up after eating it!Number of Servings: 6
Ingredients
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2 T Olive Oil
1 cup white or yellow Onion, chopped
1 cup Celery, chopped
1 cup Green Peppers (bell peppers) chopped
1 T Creole seasoning
( I make mine from from equal parts paprika, garlic powder, onion powder, thyme, oregano - plus cayenne to taste)
2 Garlic cloves, minced
1/2 small can tomato paste
32 oz. Chicken Broth (low salt, organic if possible)
1 can/ 2 cups diced tomatoes, including juice
2 cups water
4 Applegate Organic Chicken Andouille Sausage - sliced into bite sized pieces
1 cup cooked Black-eyed peas (cowpeas),
1 cup Zucchini, chopped
1 pound frozen cooked shrimp (26-30 med shrimps per pound)
1 cup Okra (frozen, sliced)
2 tsp Gumbo File (adds thickening and some flavor, but not essential if you can't find it)
Directions
Heat soup pot over medium heat
Add oil when pan is hot
When oil is hot add chopped onion, celery and green pepper.
Saute till soft, stirring occasionally (about 10 min)
Add chopped garlic and creole seasonings - stir to get them coated with the oil and allow to cook for a minute or so to bring out their oils/flavors.
Add tomato paste. Smear it well onto bottom of pan and allow it to caramelize a bit, stir, smear and caramelize some more.. Keep doing this until the paste has become brownish red in color - this will help give your broth a rich taste.
Add chicken broth, water and canned tomatoes.
As broth begins to heat, add Black-eyed peas and sausage slices.
Continue heating - when broth is near boiling add zucchini and shrimp.
Continue heating till near boiling again - then add okra.
Taste the broth to see if it's to your liking. Add hot sauce, red or white vinegar, cayenne if needed.
Remove from heat, add Gumbo File and stir well.
Ladle into soup bowls - makes 6 12 oz servings.
Serve with a nice mixed greens salad with ranch dressing.
When broth is near boiling
Number of Servings: 6
Recipe submitted by SparkPeople user NY-BEAN.
Add oil when pan is hot
When oil is hot add chopped onion, celery and green pepper.
Saute till soft, stirring occasionally (about 10 min)
Add chopped garlic and creole seasonings - stir to get them coated with the oil and allow to cook for a minute or so to bring out their oils/flavors.
Add tomato paste. Smear it well onto bottom of pan and allow it to caramelize a bit, stir, smear and caramelize some more.. Keep doing this until the paste has become brownish red in color - this will help give your broth a rich taste.
Add chicken broth, water and canned tomatoes.
As broth begins to heat, add Black-eyed peas and sausage slices.
Continue heating - when broth is near boiling add zucchini and shrimp.
Continue heating till near boiling again - then add okra.
Taste the broth to see if it's to your liking. Add hot sauce, red or white vinegar, cayenne if needed.
Remove from heat, add Gumbo File and stir well.
Ladle into soup bowls - makes 6 12 oz servings.
Serve with a nice mixed greens salad with ranch dressing.
When broth is near boiling
Number of Servings: 6
Recipe submitted by SparkPeople user NY-BEAN.