Shrimp Gumbo Soup

Name: Shrimp Gumbo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons avocado oil; 1/2 medium yellow onion; 2 large carrots; 2 bell peppers; 4 cloves garlic; 1 15-ounce can diced tomatoes; 4 cups chicken broth; 1 pound raw shrimp; 2 Andouille sausage links; 1/2 cup fresh parsley; 2 teaspoons paprika; 1 teaspoon dried thyme; 2 teaspoons dried oregano; 1 teaspoon sea salt; 3 chives

User Reviews

4.4

72 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
281 kcal
Course
Main Course
Cuisine
American

Shrimp Gumbo Soup

Tyler Espinosa

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Shrimp Gumbo Soup made gluten-free and dairy-free and paleo friendly.

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Ingredients

Servings

2 tablespoons avocado oil or olive oil
1/2 medium yellow onion see note*
2 large carrots chopped
2 bell peppers colors of choice, cored and chopped
4 cloves garlic minced, see note*
1 15-ounce can diced tomatoes
4 cups chicken broth
1 pound raw shrimp peeled and deveined
2 Andouille sausage links sliced, see note**
1/2 cup fresh parsley choped
2 teaspoons paprika
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon sea salt to taste
3 chives chopped, for serving

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Instructions

Heat the oil in a large stock pot over medium heat. Add the onion and carrot and saute until onion begins to turn translucent, about 3 to 5 minutes. Add the bell peppers and garlic and continue cooking until garlic is very fragrant, about 3 minutes.
Add the diced tomatoes and chicken broth and bring to a full boil. Add the remaining ingredients and return to a gentle boil. Reduce heat, cover, and cook 20 minutes.
Serve heaping bowls of shrimp gumbo with chives or green onion on top and enjoy! Note: the gumbo becomes even more flavorful as it sits, so this is a great recipe to make ahead of time and allow it to sit in the refrigerator 1 to 2 days before eating.