Servings: 4 servings
Shrimp Gumbo Soup
Shrimp Gumbo Soup made gluten-free and dairy-free and paleo friendly.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1/2 medium yellow onion see note*
- 2 large carrots chopped
- 2 bell peppers colors of choice, cored and chopped
- 4 cloves garlic minced, see note*
- 1 15-ounce can diced tomatoes
- 4 cups chicken broth
- 1 pound raw shrimp peeled and deveined
- 2 andouille sausage links sliced, see note**
- 1/2 cup fresh parsley choped
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon sea salt to taste
- 3 chives chopped, for serving
Instructions
- Heat the oil in a large stock pot over medium heat. Add the onion and carrot and saute until onion begins to turn translucent, about 3 to 5 minutes. Add the bell peppers and garlic and continue cooking until garlic is very fragrant, about 3 minutes.
- Add the diced tomatoes and chicken broth and bring to a full boil. Add the remaining ingredients and return to a gentle boil. Reduce heat, cover, and cook 20 minutes.
- Serve heaping bowls of shrimp gumbo with chives or green onion on top and enjoy! Note: the gumbo becomes even more flavorful as it sits, so this is a great recipe to make ahead of time and allow it to sit in the refrigerator 1 to 2 days before eating.
Notes
*Omit the onion and garlic to make Low-FODMAP
**I use chicken andouille sausage, which comes pre-cooked
Nutrition
Serving: 1of 4, Calories: 281kcal, Carbohydrates: 10g, Protein: 26g, Fat: 11g, Fiber: 4g, Sugar: 6g