Shrimp Gumbo with Apple Chicken Sausage

A long, long time ago, my friend Lauren brought some seafood seasoning back from New Orleans. Hey Lauren, I finally used it!gumbo

Inspiration struck when I found a shrimp gumbo “comfort food done light” recipe in Shape Magazine. While the recipe was pretty light, I decided to go lighter by nixing some of the fish, small okra, and corn. Then, I opted for whole wheat pasta instead of white rice. This cut down the prep time, cook time and calorie count.

As you can see, I did a number on the recipe page.

As you can see, I did a number on the recipe page.


1 tbsp vegetable oil

1/2 cup onion, diced

1/2 cup orange pepper, cut into strips

1/2 cup yellow pepper , cut into strips

1/2 cup celery, diced

1 cup grape tomatoes, halved

3 garlic cloves

1/4 lb apple chicken sausage

1 + 1/2 cups vegetable stock

 2 tsp gumbo filé powder OR other spicy seafood/gumbo blend (I used my New Orleans’ treasure)

1/2 lb small shrimp, defrosted if using frozen (If using fresh shrimp, find cooking instructions here)

1 tsp chili powder or additional spicy seafood/gumbo blend

2 scallions, chopped


  1. In a large skillet or pot (something big enough for all the ingredients), warm vegetable oil over medium heat. Add onion, peppers, celery and tomatoes. Stir until soft, ~5-8 minutes.
  2. Stir in garlic, chicken sausage and seasoning. Cook for another 2-3 minutes and then add the vegetable stock.

    My vegetable stock of choice.

    My vegetable stock of choice.

  3. While the vegetable stock simmers, toss defrosted shrimp with chili powder in a small bowl. Add the coasted shrimp to the gumbo pan/pot and let simmer for 5 minutes.
  4. Add scallions and serve over a bed of rice, whole wheat pasta, quinoa or other grain. SAMSUNG CSC



2 thoughts on “Shrimp Gumbo with Apple Chicken Sausage

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