Spicy Chicken, Sausage and Shrimp Soup

⏱ 90 mins 🍽 16 serving(s) 🏷 Clear Soup

This robust soup, sometimes known as a Sunday gumbo, combines sliced Italian sausage and cubed chicken breast with shrimp and vegetables. It is simmered in a seasoned chicken broth with brown rice, diced tomatoes and sliced okra, creating a substantial and warming dish. The recipe yields enough for a large gathering and comes together in one pot.

Spicy Chicken, Sausage and Shrimp Soup

Ingredients

  • 1 lb Italian sausage, links sliced
  • 1 lb boneless skinless chicken breast, cut into cubes
  • 3 tablespoons vegetable oil
  • 1 medium red bell 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 (14 1/2 ounce) cans chicken broth
  • 2/3 cup brown rice, uncooked
  • 1 -14 1/2 ounce tomatoes, canned, undrained and diced
  • 1 lb medium shrimp, uncooked, peeled and deveined
  • 2 cups frozen okra, sliced

Method

  1. Brown the sliced sausage and cubed chicken in the vegetable oil using a Dutch oven.
  2. Take the meat out with a slotted spoon and set it aside to keep warm.
  3. Cook the chopped red pepper, onion and celery in the remaining drippings until they soften.
  4. Add the dried marjoram, thyme, garlic powder and cayenne pepper, then continue cooking for 5 minutes.
  5. Pour in the chicken broth and add the brown rice along with the reserved sausage and chicken, then bring the mixture to a boil.
  6. Lower the heat, put the lid on and let it simmer for 20-25 minutes until the rice is cooked.
  7. Mix in the undrained diced tomatoes, the peeled shrimp and the frozen okra, and cook for 10 minutes or until the shrimp are pink, giving it a stir now and then.

Nutrition (per serving)

Sodium798200 mg

Recipe details

CategoryClear Soup
AuthorShirl