About 6 weeks ago I mentioned on Instagram that I had 14 soups I want to make throughout the fall/winter. So I decided that every week I’d make one soup and share the recipe on my blog. We’ve deemed Sunday as our soup for dinner night, also known as “Sunday Soup Day”… that is unless we have dinner plans elsewhere then soup day becomes Monday or Tuesday. By the time I share my last soup with you I’ll be about 37 weeks pregnant! :) I’ve already made 4 soups but as you can see have been seriously slacking when it’s come to posting! I’m lame. I’m here to share soup #1 with you… better late than never I suppose. :)
So far, out of the 4 soups I’ve made, this one is my favorite. The original recipe is from SOUPS magazine, but this soup was changed quite a bit.
The original recipe only called for chicken and sausage. But my husband suggested adding shrimp and scallops to it. Ummm… of course I was all for that, considering how much I adore seafood! :) The original recipe also called for okra which I hate, so I definitely didn’t add that.
Mmmm. Just looking at this picture makes me want to run to the store (even though I just went yesterday) and make this soup again. It was THAT good. But, let me get to the point of this post… the part where I tell you all how to make this delicious soupy goodness.
1/3 cup all purpose flour (I used whole wheat flour)
1/3 cup olive oil
1/2 cup chopped onion (1 medium onion)
1/2 cup chopped red bell pepper (I added more – about 1 cup)
1 cup sliced celery
3 cloves of garlic, minced
2 tsp. Cajun seasoning
2 14.5 oz cans of chicken broth/stock
3/4 cup water
2 cups cooked chicken
1 kielbasa sausage chopped
6-8 scallops cooked and cut in fours
1 lb. pre-cooked shrimp (tails removed)
3 cups brown rice (or white if you prefer)
– Make a roux. In a saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes. Stir constantly. Reduce heat to medium. Cook, stirring constantly 8 minutes more or until the roux is a reddish brown.
– Stir in onions, bell peppers, celery, and garlic. Cook for about 10 minutes or until the veggies are tender. Remember to stir frequently. Add in cajun seasoning, chicken broth and water. Bring to a boil. Add in chicken, sausage, shrimp and scallops. Reduce heat and simmer for 20-30 minutes.
– Now it’s time to serve! I bet your mouth is watering! :) Scoop 1/2 cup rice into a bowl then ladle up your gumbo on top. And now eat! Serve with a baguette or other type of crusty bread and enjoy!
If you make this, let me know how you liked it!! I’ll be back soon ( I hope ) to share more soup recipes with you … amongst many other things. I’m so behind in documenting this pregnancy and other fun things I’ve done with my family lately!
How are all of you?