Sunday Gumbo

Total Time Prep: 10 min. Cook: 50 min.
Yield 16 servings (about 4 quarts)
Test Kitchen Approved
"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."

Ingredients

  • 1 pound Italian sausage 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

  1. 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.
  2. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts

1 cup: 187 calories, 7g fat (1g saturated fat), 87mg cholesterol, 633mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

"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."
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC