Shrimp Gumbo Soup
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
American
Shrimp Gumbo Soup
Description
Shrimp Gumbo Soup combines peeled, deveined shrimp and sliced andouille sausage with a base of sautéed onion, carrot, bell peppers, and garlic cooked in avocado oil. Adding diced tomatoes and chicken broth builds a flavorful liquid that simmers to meld the ingredients. The herbs—paprika, thyme, oregano—season the broth with classic gumbo flavors without overwhelming the freshness of shrimp and vegetables. Cooking covered ensures the shrimp cooks gently and the flavors fully develop.
The texture offers tender shrimp and sausage pieces with softened vegetables in a fragrant, moderately thickened broth. The savory and smoky notes from the sausage contrast with the bright, slightly sweet tomato base. Garnishing with chopped chives adds fresh color and a mild onion bite.
This soup can be served as a warming main dish, suitable for making ahead since the flavors deepen after resting in the refrigerator. It pairs well with a light rice side or bread to soak up the broth.
For Low-FODMAP options, omit onion and garlic. The pre-cooked andouille sausage simplifies preparation. Allow the soup to rest overnight to enhance its depth of flavor before serving.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1/2 yellow onion see note, medium
- 2 carrot chopped, large
- 2 bell pepper colors of choice, cored and chopped
- 4 cloves garlic minced, see note*
- 1 diced tomatoes 15-ounce can
- 4 cups chicken broth
- 1 pound Shrimp peeled and deveined, raw
- 2 andouille sausage sliced, see note, links
- 1/2 cup parsley choped, fresh
- 2 teaspoons paprika
- 1 teaspoon thyme dried
- 2 teaspoons oregano dried
- 1 teaspoon salt to taste, sea salt
- 3 chives chopped, for serving
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.
Notes
- Omitting onion and garlic makes this gumbo suitable for Low-FODMAP diets.
- Use pre-cooked chicken andouille sausage to reduce cooking time.
- Allow the gumbo to sit refrigerated for 1–2 days to develop richer flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 281kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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