This is an easy Gumbo. You can put it together in less than 30 minutes and let it simmer for 3o minutes. It is better the next day. The flavors have time to develop and the zucchini can thicken the gumbo. That’s right! The squash is a substitute for okra which is usually used in most gumbos. It is hard to find fresh okra in the winter so the zucchini is perfect. For me this soup ranks right up there with this and also with this. It has been a favorite for years while the other two are new kids on the block.
Pair this with cooked rice and crunchy buttered toast and you will satisfy any hunger.
Brown 12 ounces of Italian sausage cut into 1/2 inch pieces in a Dutch oven or stock pot. Drain. Leave all that good browned stuff in the bottom of the pan. It will add extra flavor.
Add a little olive oil to the pan and saute the onion. Add about 5 -6 cups of chicken broth, 28 oz. of diced tomatoes, 2-3 chicken breasts cut into 2 inch pieces and the cooked sausage.
Add seasonings last. I used a combination of ground thyme and whole thyme that equals to about a teaspoon, 1 bay leaf, 1/2 teaspoon garlic, 1/4 teaspoon pepper. Cook for about 30 minutes.
I only add zucchini that will be eaten at the time I am serving the gumbo. It needs to be served crisp tender. Any that is left in the gumbo will thicken it to some extent. When heating it the next day add more zucchini and cook until the squash is crisp tender. This is also good with okra if you choose. Shrimp can be added about 5 minutes before serving, but my favorite is to make the recipe as is. It is very flavorful!
Serve over cooked rice. 11/2 cups of uncooked rice cooked according to the package will be enough. This make about 8 -10 good-sized servings.
Cajun Gumbo Soup
- 12 oz. Italian sausage cut into 1/2 in. pieces ( I use Hot sausage)
- 1 28-oz. can of diced tomatoes
- 5-6 cups of chicken broth
- 1 medium onion
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon minced garlic
- 1/4 teaspoon pepper
- 2 cups sliced zucchini
- 1 1/2 cups of uncooked rice cooked according to directions
In a 4-qt Dutch oven cook sausage over medium heat until brown. Drain fat. Saute onion in a little olive oil. Add tomatoes, chicken broth, sausage, chicken, bay leaf, thyme, garlic and pepper. Cook for about 30 minutes. Add zucchini and continue cooking until zucchini is crisp tender. About 4-6 minutes. Remove bay leaf . Serve gumbo over rice in individual bowls. Enjoy!
The Teacher Cooks