Tomato Gumbo

Dive into the hearty, flavor-packed world of Southern cuisine with this irresistible Tomato Gumbo. This crowd-pleasing recipe combines tender shrimp, smoky andouille sausage, and the holy trinity of Creole cooking—onion, bell pepper, and celery—simmered in a rich tomato-based broth spiced with Cajun seasoning and a fragrant blend of thyme, paprika, and bay leaf. Thickened with a golden roux, it’s enriched by the earthy addition of okra and finished with a vibrant garnish of scallions and parsley. Served over fluffy white rice, this comforting one-pot meal is perfect for entertaining or a cozy family dinner. Ready in just an hour, this Tomato Gumbo is a soulful, satisfying dish that brings the flavors of the South straight to your table.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 8 ounces andouille sausage, sliced
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 28 ounces canned diced tomatoes
• 1 cup okra, sliced
• 1 pound shrimp, peeled and deveined
• 2 tablespoons cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked white rice
• 2 tablespoons scallions, chopped
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

Step 3

In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.

Step 4

Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to form a roux, stirring constantly.

Step 6

Slowly pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a simmer.

Step 7

Add the canned diced tomatoes (with juices), cooked sausage, sliced okra, cajun seasoning, thyme, paprika, bay leaf, salt, and black pepper. Stir well to combine.

Step 8

Simmer the gumbo on medium-low heat for 20-25 minutes, stirring occasionally.

Step 9

Add the peeled and deveined shrimp to the pot and cook for 5-7 minutes, or until the shrimp turn pink and opaque.

Step 10

Adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf.

Step 11

Ladle the gumbo over bowls of cooked white rice.

Step 12

Garnish with chopped scallions and fresh parsley before serving. Enjoy!

Nutrition Facts

Serving size	4245 grams (4245.0g)

Amount per serving	% Daily Value*
Calories	3226

Total Fat 133.30g	171%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 9.90g
Cholesterol 1147mg	382%
Sodium 12252mg	533%
Total Carbohydrate 288.70g	105%
Dietary Fiber 36.30g	130%
Total Sugars 45.20g
Protein 228.40g	457%

Vitamin D 0IU	0%
Calcium 944mg	73%
Iron 28mg	154%
Potassium 5064mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 28.0%

Carbs: 35.3%