Quick Shrimp Gumbo

Mmmmm. This gumbo has become a staple in our house. I discovered it in a great cookbook and we make it multiple times during the cold months. The most time consuming part of this recipe is all the chopping of the vegetables, but you can easily do that the night before to save precious time. Other than chopping, this recipe is easy as pie. For the sausage I like browning it so there's a little crisp around the edges. We also recommend fresh uncooked shrimp as opposed to cooked frozen shrimp. They work fine in the recipe, but the flavor is so much better with the uncooked shrimp. We noticed the gumbo has a consistency of a chunky soup (as it should), but if refrigerated and eaten the next day, the liquid is absorbed and it becomes almost a jambalaya. Still delicious, and paired with french bread and a lemon slice, it's the perfect winter meal. 

Quick Shrimp Gumbo:

1 cup finely chopped onion
3 garlic cloves, minced
1 tsp canola oil
1/2 lb cooked kielbasa or Polish sausage, cut into 1/4 in slices
1 1/2 cups chopped green pepper   
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp chilli powder
1/4 tsp pepper
1/8 tsp hot pepper sauce (ie: Tabasco)  
3/4 lb uncooked medium shrimp, peeled and deveined 
1/2 cup uncooked instant rice (ie: Minute Rice)
Lemon slices to garnish 

In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. 

Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from heat. 

Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired. Yield: 4 servings.  


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