Tomato Gumbo
Dive into the hearty, flavor-packed world of Southern cuisine with this irresistible Tomato Gumbo. This crowd-pleasing recipe combines tender shrimp, smoky andouille sausage, and the holy trinity of Creole cooking—onion, bell pepper, and celery—simmered in a rich tomato-based broth spiced with Cajun seasoning and a fragrant blend of thyme, paprika, and bay leaf. Thickened with a golden roux, it’s enriched by the earthy addition of okra and finished with a vibrant garnish of scallions and parsley. Served over fluffy white rice, this comforting one-pot meal is perfect for entertaining or a cozy family dinner. Ready in just an hour, this Tomato Gumbo is a soulful, satisfying dish that brings the flavors of the South straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 28 ounces canned diced tomatoes
- 1 cup okra, sliced
- 1 pound shrimp, peeled and deveined
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 2 tablespoons scallions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to form a roux, stirring constantly.
Slowly pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a simmer.
Add the canned diced tomatoes (with juices), cooked sausage, sliced okra, cajun seasoning, thyme, paprika, bay leaf, salt, and black pepper. Stir well to combine.
Simmer the gumbo on medium-low heat for 20-25 minutes, stirring occasionally.
Add the peeled and deveined shrimp to the pot and cook for 5-7 minutes, or until the shrimp turn pink and opaque.
Adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf.
Ladle the gumbo over bowls of cooked white rice.
Garnish with chopped scallions and fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.9 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
