Shrimp Gumbo
Description
Hearty and delicious, this shrimp gumbo has quite the kick, but if you don't like spices, it's easy to alter by omitting the jalapeno peppers and using a mild sausage.
Ingredients
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1 1/2 tablespoons olive oil
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1 medium onion, chopped
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1 green bell pepper, seeded and chopped
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1 jalapeno pepper, seeded and chopped, or more to taste
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3 cloves garlic, minced
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2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
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2 1/3 cups chicken broth
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1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
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1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
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1 pound raw small shrimp, shelled and deveined
Directions
1
Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2
Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
3
Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.