Gather ’round, Seafoodies!
Let us tell you a tale as old as time—the fable of stone soup!
Once upon a time, a hungry traveler arrived in a village with nothing but an empty pot. The villagers, wary of strangers, refused to share their food. Undeterred, the clever traveler filled his pot with water, dropped in a stone and placed it over a fire. Curiosity got the better of the villagers. “What are you making?” they asked. “Stone Soup,” the traveler replied. “It’s delicious, but it could use a little something extra.” One by one, the villagers brought ingredients—a carrot here, a potato there, a bit of seafood, some herbs—until the pot was bubbling with a hearty, flavorful soup that fed the entire village!
We’ve always loved this story and its message about the power of community and the magic that happens when family gathers around a good meal. So we wanted to create a dish with all the same feel-good vibes. Our shrimp gumbo recipe is like a modern-day, seafood-loving version of that tale – and it’s about to become your new favorite!
What makes our gumbo different? There’s no roux! That means this recipe is quicker and easier than traditional versions, saving you time in the kitchen without sacrificing flavor. Just like in the story, gumbo starts with something simple—in our case, a humble dash of olive oil instead of a stone. But oh, the flavors that unfold as we add each ingredient! Our “village” for this gumbo includes a spin on the trinity of Cajun cooking: onions, garlic and bell peppers. These three simple vegetables, much like the villagers in the fable, form the foundation of something extraordinary.
Then we add the rest of the ingredients one by one—chicken sausage, tomatoes, broth and some okra— like that one quirky neighbor who always brings something unexpected to the potluck. And let’s not forget the final addition to our stone soup: plump, juicy shrimp—simmering in the rich, flavorful broth! The result? A bowl of pure seafood comfort that’s so much more than the sum of its parts. Serve as-is or ladled over brown rice for something a little extra.
And there you have it! Unlike the villagers in the fable—you don’t need to be tricked into making this delicious dish. With no roux to worry about and an easy-to-follow recipe, you’ll have a pot of flavorful gumbo ready in no time. You’ll be the clever traveler, conjuring up a pot of goodness that’ll have everyone clamoring for more!
So, gather your ingredients, channel your inner storyteller and get your gumbo on! Who knows? You might just start a new seasonal tradition that brings your own “village” together—one delicious bowl at a time.
After all, the best stories—and the best meals—are the ones we share!
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Shrimp Gumbo
Take a trip to NOLA, no travel required! Our Shrimp Gumbo is rich, savory, and steeped in traditional New Orleans flavors. From the first spoonful to the last, you’ll love the zesty Cajun spices, tender shrimp and a medley of vegetables that make this dish a true Southern classic.
- Yield: 4 servings 1x
Ingredients
- 1 tsp. olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ½ lb. chicken sausage, kielbasa-style, cut in ¼-in round slices
- 1 (14½ oz.) can diced tomatoes, undrained
- 1 cup reduced-sodium chicken broth
- 2 cups okra, trimmed and cut into rounds
- 2 bay leaves
- 1 tsp. Italian seasoning
- ½ tsp. cayenne pepper
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 lb. medium shrimp, peeled and deveined
- White rice for serving
Instructions
- In a large saucepan, heat oil over medium heat and sauté onion, garlic and bell peppers (about 2 minutes) until tender.
- Stir in sausage, cook 4 more minutes.
- Stir in tomatoes (including liquid) and chicken broth.
- Add okra and seasonings and bring to a boil.
- Add shrimp, and cook about 4 more minutes. Discard bay leaves. Serve over rice.
- Cuisine: Shrimp
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