Here’s another soup to get you through those dreary winter days… Sunday Gumbo. I found this recipe years ago when thumbing through a cooking magazine my mom subscribed to, Taste of Home. I have found many good recipes through the years from this magazine, as it is perfect for the everyday home cook!
First, cook the chicken and sausage. I like to cook both the chicken breasts and sausages whole for awhile first. I find that it helps me slice both much easier when they are mostly cooked. So I cook them in the oil for awhile, remove and let cool for a bit, slice up, and return to the pan to continue cooking.
Then, you’ll want to saute the onion, peppers, and celery. Because I like celery with a slight bite to it in soups, I added it later (as you can see, a few slices made it in with the onion anyway!).
The red pepper is missing in my soup as I didn’t have any on hand, and a special trip to the store for a bell pepper was not what I felt like doing. Thus, I left it out, and nobody missed it.
Add marjoram, thyme, garlic, and cayenne pepper to this mixture.
Let it work in the pan for a little bit until it’s really fragrant; you will smell the spices starting to release their flavors. Soon after, return the chicken and sausage to the pot. Pour in the rice and broth and bring it to a boil. Then you’ll back off the heat a little bit to let the rice cook.
After the rice is nearly done (stir it up and test a grain or two to check), add the shrimp, okra, and tomatoes. I usually can’t find sliced frozen okra at my grocery stores. However, I can usually find whole frozen okra. I take it out of the freezer a little before I start preparing the soup to let it thaw slightly, then I slice it. Works wonderfully! In fact, I would suspect the whole frozen okra is less prone to getting that “freezer burn” taste since there is less surface area exposed to the frigid air.
The soup is done when the shrimp has turned pink and curled up. By this time, the rice should be thoroughly cooked too. This soup holds it heat, so hunker down with a big bowl and forget about how freezing cold outside it is!
Sunday Gumbo
Adapted from Taste of Home, August & September 2001.
1 tablespoon vegetable oil
1/2 lb Italian Sausage links (sweet, mild, or hot: your preference)
1/2 lb boneless skinless chicken breasts, cubed
1 small red bell pepper, chopped
1 small onion, chopped
2 celery ribs, chopped
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3 cups chicken broth
1/3 cup uncooked brown rice
1 14.5 ounce can diced tomatoes, undrained
1/2 lb uncooked shrimp, peeled and deveined
1 cup frozen sliced okra
Heat oil in a large soup pot. Brown sausage and chicken. Remove with a slotted spoon. Cut sausage into 1/4 inch slices. In oil, saute red pepper, onion, and celery for 2 minutes. Add seasonings and cook about 2 minutes longer. Return sausage and chicken to pot, along with broth and rice. Bring to a boil. Reduce heat, cover, and simmer until rice is nearly cooked, about 30 minutes. Add tomatoes, shrimp, and okra to the soup. Cook for about 10 minutes longer, stirring occasionally, until shrimp are cooked.
Serves 6.
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