louisiana shrimp gumbo soup recipe

Even if you can't travel to The Big Easy you can sample its delicious cuisine right in your home. Although they disagreed on countless things, the Aunts finally agreed on these seasonings for their gumbos. Slice the shrimp in half lengthwise and set aside. Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Timeless Creole Okra The caned Broth was too salty. This recipe calls for seafood, but you could . Simmer until the sausages and shrimp are cooked through, about 10 minutes. Serve with hot cooked rice, and garnish with green onion, if desired. I tried this recipe this week and it was delicious. Add onion and garlic, and cook until slightly wilted. If you are not familiar with fil (fee-lay), it is a powder made from dried sassafras leaves. My college roommate (from Metairie), my brother's girlfriend (from Biloxi), and my parent's neighbor of 35 years (New Orleans), have pretty much all told me the same thing, "My mother used to take out an old penny and sit it next to the pot. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Amount is based on available nutrient data. It's a way to show off the bright spicy flavours of Louisiana and the distinctive cooking style that has made gumbo one of the world's great dishes. We like the curved ergonomic stainless steel handle, which provides a nice comfortable grip. Remove the bacon and sausage with a slotted spoon and let drain on paper towels and set aside. ", "Really?" Let simmer for 6 to 8minutes or until fully cooked. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game. Add okra; cook until okra is tender, about 30 minutes. until the roux is the color of an old penny, about 20-30 minutes total time. The beginning We also added shrimp stock to the Chicken broth. Jo Ann Graham, Ovilla, Texas. All the components came together and taste great! Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Add any of the following meats: cubed chicken, sliced smoked sausage, diced pork, or seafood (add seafood only during last 10-15 minutes of cooking time.). Fry bacon until crisp and sausage until browned in a large soup pot over medium-high heat. As an Amazon Associate I earn from qualifying purchases. Keep cooking and stirring (careful, you want the flour to cook, not burn!) Chop Suey | Classic Chinese-American Recipe Like Mom Made. About 10 minutes. SEE MORE >>. You need butter. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Copyright 1995-2023 . All of these recipes are hearty family favorites we know you'll love. Put in what you and your family like. 00:00 00:00. Oil!" Once the roux is made, the next step is to mix in and cook the "holy trinity". -Peel and devein shrimp. Rinse shrimp shells and heads under cold water. Remove from the heat. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!). Preheat a large, heavy-bottomed stockpot over medium heat. Louisiana Shrimp Gumbo Saut the Bacon and Sausage. How about giving Louisiana Shrimp Gumbo a try? All Rights Reserved. Sprinkle flour into oil, whisking constantly until combined. Add the garlic and cook another 2 minutes. Serve with white rice, garnished with green onions. Mix well then slowly stir in the water. Combine flour and seasonings; stir into vegetables. Theres a trade-off with this cook-time. Taste and season with salt. You have to add ham, chicken, and Andouille, plus the trinity. every week! This gumbo is great for any day of the week and it is full of Cajun flavor. Simmer for 1 hour. Chicken Gumbo is very popular and you can easily substitute it for the shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Too salty. 135 Comments. Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. PREP: 20 mins COOK: 2 hrs 10 mins TOTAL: 2 hrs 30 mins SERVINGS: 10 In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Reduce heat; cover and simmer until shrimp turn pink, about 10 minutes. Also, the mixes often include sweet basil, celery seed and white pepper. If you feel the same way, next time try our Risotto Stuffed Peppers recipe. For instance, we will mix the flour with the seasoning in a dish and in a measuring cup we will have the deglazing liquid ready to pour into the pot. Reduce the heat and add the shrimp. 30 minutes is too long to cook the shrimp. Garnishes and optional ingredients are not included. Some Cajuns argue that no tomatoes or okra touch their gumbo, while some say that filis necessary for the taste and texture. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. We are all about tasty treats, good eats, and fun food. To replace Old Bay seasoning, grind 1 tbsp black peppercorns, 1 tbsp celery seeds and 6 bay leaves in a spice mill. Twenty-five minutes or so of stirring can seem like forever to a 10 year old! Mardi Gras is just around the corner and what could be more emblematic of New Orleans than Louisiana Shrimp Gumbo? Heat oil in a large stock pan or Dutch oven, over medium-low heat. Both of them use the "the Holy Trinity" which is their version of the French mirepoix. And we make our roux with oil and flour, no butter! That said, if you don't mind the shrimp, leftovers are great reheated for lunch or dinner. Whether you call it Cajun Gumbo, Creole Gumbo, or just Gumbo we call it delicious! In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Serve with hot cooked rice and Jalapeo Cornbread Sticks. Add cooked rice to the soup, if desired. Cook for 30 minutes, stirring occasionally. 1/2 cup green onion diced. All rights reserved. For this recipe you will need: shrimp, kielbasa sausage, bacon, onion, celery, red bell peppers, jalapeo peppers, garlic, flour, oregano, thyme, dried basil, salt, pepper, lemon juice, dry sherry, Worcestershire sauce, clam juice, chicken stock, okra, scallions, brown rice. Add the chicken broth and stir until it thickens. Taste of Home is America's #1 cooking magazine. 3 cups canned tomatoes, diced. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 20 Mardi Gras Recipes to Let the Good Times Roll. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. Cook for about 10 minutes, stirring frequently. Instructions In a large Dutch oven, heat oil over medium-high heat. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Pour off bacon drippings, reserving 5 Tablespoons. "The Swiss Army Knife for Home Cooks" - Thrillist, https://www.bigoven.com/recipe/louisiana-shrimp-gumbo/168194, Get Detailed Nutrition Facts on Any Recipe. So, I would love to get your opinion on this if you are familiar with the various approaches to making gumbo. With that in mind, we developed this Louisiana-style shrimp soup that's big on flavour without the added fat (the classic version uses bacon drippings). 1 hr Cook Time: 2 hrs 40 mins Total Time: 3 hrs 40 mins Servings: 20 Yield: 20 servings Jump to Nutrition Facts New Orleans-style gumbo is a true taste of Southern tradition. Shrimp doesn't reheat very well; it tends to get a little rubbery. Cook2 minutes, stirring constantly. I use the cooked chicken for chicken salad. 1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Remove shrimp and set aside. said Aunt Adle. . Strain and use in this recipe for the stock. Just make sure to warm it up before continuing with the recipe. This browning process weakens the rouxs ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour. To serve, sprinkle the gumbo with fil powder and hot sauce. Reduce heat to medium-low. 2 lbs 40 to 50 count shrimp, peeled and deveined. We guarantee that you'll want to celebrate Mardi Gras more than once a year. (Be careful, the hot roux may spatter.) Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it). I added old bay seasoning to the spice list and added lump crab meat also.. We are no longer supporting IE (Internet Explorer), 8 Incredible Health Benefits of Bone Broth, Spruce Up Your Space with These Home Dcor Deals, Do not Sell or Share My Personal Information, 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined. Im passionate about family, food, friends, everything Italian, and happy endings. Nutrition information is calculated using an ingredient database and should be considered an estimate. * Percent Daily Values are based on a 2,000 calorie diet. You could also prepare the gumbo up to the point before you add the shrimp, and then chill and refrigerate for a day or two. The only thing I would change about it is to not put so much bacon it was a bit greasy but still incredible! 1/2 cup (120ml) peanut oil, or other vegetable oil, 1/2 cup plus 2 tablespoons (90g) all purpose flour, 1 quart (950ml) shellfish or chicken stock, plus 1 cup (236ml) water (see Recipe Note), 8 to 12 ounces (225g to 340g) smoked andouille sausage, cut into 1/4-inch thick rounds, 2 pounds (907g) shrimp,peeled and deveined, 3 to 5 green onions, white and green parts, chopped. Stir in okra, scallions, shrimp, and bacon. Add Cajun seasoning and tomato paste; cook for 2 minutes, stirring constantly. Reduce heat to medium-low. Stir in file powder. Recipe: Authentic Louisiana Gumbo. Louisiana Shrimp Gumbo: A Stew For All Tastes. Part of gumbo's appeal is that it's very forgiving of the cook. A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Measurements don't have to be exact you may substitute with what's at hand. Garnish with green onion and hot sauce, if desired. View line-by-line Nutrition Insights: Discover which ingredients contribute the calories/sodium/etc. Whisk in water. . 1 stalk celery, chopped 4 garlic cloves, peeled 2 cups chicken broth 6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced 8 ounces shrimp, peeled and devined 1 (28 ounce) can whole tomatoes 4 ounces okra (fresh or frozen) 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano We even splash some more juice in the pot when we make mussels or a fish stew. This gumbo soup recipe with chicken, andouille sausage, and shrimp is a classic Southern comfort dish straight out of Louisiana! Leftovers will keep for about three days in the fridge. Pour in the vegetable oil and, when its smoking hot, gradually and carefully whisk in the flour, forming a roux. Continue stirring the roux, whisking constantly until it begins to deepen in colour. This is just like the Clam Juice we use in our recipe. Heat oil in a Dutch oven or any heavy pan. Sprinkle flour into oil, whisking constantly until combined. Inspired by a gumbo recipe in Cuisine At Home - June 2003 issue. Reduce heat; cover and simmer for 30 minutes. They lived in our town for a few years, and taught us Canadians what gumbo is all about.mmmm good and hot! If The gumbo is on a low boil,add the shrimp and cook until just pink. Chef Meg Bickford, formerly of Caf Adelaide (now closed), The gumbo we make here at Caf Adelaide is really, really rich, dark seafood gumbo. Chef John's Duck, Sausage, and Shrimp Gumbo, Black-Eyed Pea, Pork, and Mustard Green Gumbo, 'Momma Made Em' Chicken and Sausage Gumbo. We never added the shrimp until just before serving. "To get the taste of a true gumbo you need to make it the Cajun way. Definitely will be making this again very soon! Sprinkle remaining teaspoon salt into wells. Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes. 51 Reviews 34 Photos This Cajun sausage and shrimp gumbo with bell peppers and okra in a rich broth is ladled into bowls over rice. You could even double or triple the recipe for roux if you would like to have some on hand for future batches. Bake until browned, about 19 minutes. I swear those two sounded just like Ouiser Boudreaux and Clairee Belcher in Steel Magnolias. Add the toasted flour and cook for 1minute, stirring to coat the vegetables. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Add sausage and tasso; cook until browned, about 5 minutes. It's a lot like Chicken Minestrone. This will often "fix" it. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Freshly baked content from the creators at Stir in shrimp. NEVER in my 37 years of life have I ever seen a shrimp, or seafood, gumbo made like this. Andouille sausage and chicken are traditional to Cajun gumbo. Serve immediately. Aunt Adle confirmed my suspicions by saying that she grew up in the some of the fancy seasonings weren't readily available to them. Adjust the seasoning. When we make fish chowder we add some of this tasty juice to enhance the flavor of the chowder. It's called this because it forms the foundation of a lot of recipes in this cuisine. Return the pot to the burner. This Louisiana seafood gumbo recipe is a stew rich in the flavors of the shrimp and smoked sausage. I discovered gumbo crosses all class barriers -- Cajun or Creole -- it appears on the tables of the poor as well as the wealthy. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Worcestershire sauce, to taste. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo. Every October there's a World Championship Gumbo Cook-off in New Iberia, Louisiana. Warm it up again on the stovetop and finish cooking the gumbo with the shrimp. Gumbo doesn't freeze well once you've added the shrimp. Substitute Tony Chachere's for the cayenne. 5 stars Main Dish How to Make Authentic New Orleans Seafood Gumbo - This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana. "Well, the only proper gumbo is a Creole seafood gumbo." Mix well then slowly stir in the water. I usually cook it in the microwave. Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot. Heat oil in a Dutch oven or any heavy pan. As a result, several features will be disabled. Taste of Home is America's #1 cooking magazine. We recommend our users to update the browser. Instructions In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Return to a boil. Stir in okra, scallions, shrimp, and bacon. Theres a lot of flavor. ** Nutrient information is not available for all ingredients. Fil is available in many supermarkets (we found ours at Whole Foods), or online. Gumbo is one dish that makes Louisiana cuisine so famous. This RICARDO nylon ladle is perfect for serving a hearty stew or generous portions of soup. Pour off bacon drippings, reserving 5 T. Return the pot to theburner. Adjust seasoning to taste. 30, 2023. Add salt and black pepper to taste. Seafood Gumbo is a rich stew full of different meats and seasoning. Louisiana hot pepper sauce, to taste. Just like Aunts Emilie and Adle have different ways to cook their gumbo they couldn't actually claim that the dish and method of preparation originated with either the Creole or Cajun people. Cook, stirring constantly, until roux is dark brown; be careful not to burn. "It has your shellfish, tomatoes, a delicious dark roux made with butter and flour, okra, and if I have fil, I'll add that to the pot. I'm guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. Hi Diane! Season mixture generously with salt and pepper. 1 quart shrimp stock. You'll often see gumbo served in Louisiana with a side of potato salad, garlic bread, or plain sliced French bread, as well. Do not let it burn. Salt and pepper to taste. The dark roux can be prepared ahead of time and either kept refrigerated for several days, or frozen for up to three months (thaw before using). A very dark roux brings out this unbelievably complex flavor. Delicious! To eat, sprinkle with fil powder and hot sauce. Remove shrimp and set aside. Ladle the soup into bowls and top with the green onion. Cook 2 minutes, stirring constantly. The slow cooking of of oil and flour together create a wonderful flavor as the flour browns. -Let the good times roll! If you'd like to freeze, prepare the gumbo up to the point of adding the shrimp, freeze, then add the shrimp when you're ready to serve. 4.6. If you like this recipe, please consider giving it a five-star rating. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. You will get a much more succulent shrimp and a lot more tender. Whisk in water. Remove from heat and letsit for 5 minutes. For this recipe you will need:shrimp, kielbasa sausage, bacon, onion, celery, red bell peppers, jalapeopeppers, garlic, flour, oregano, thyme, dried basil, salt, pepper, lemon juice, dry sherry, Worcestershire sauce, clam juice, chicken stock, okra, scallions, brown rice. (-) Information is not currently available for this nutrient. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Remove, drain on paper towels, andset aside. Gumbo is a symbol of Louisiana cuisine, but its origins are varied and its history complex. If you followed the recipe but didnt find the flavor to your liking, adding your favorite seasoning salt or hot sauce can always help bring out more of those flavors youre looking for. Elise founded Simply Recipes in 2003 and led the site until 2019. So subscribe to the magazine to enjoy the full spectrum of columns, features, event spotlights, and tips and techniques. Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. A pot that's pretty thin, like a stockpot is not a good option for this recipe. Add the tomato and Old Bay, and season with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Simmer gently for 30 minutes. 3 pounds fresh okra, cut and washed. Follow Ricardo's TV show on Radio-Canada.ca (available in French only), 3/4 lb (340 g) small shrimp (91-110), peeled, 2023 Ricardo Media Inc. All rights reserved. And if you love the spicy flavors of Louisiana cuisine, you'll find that our classic Jambalaya hits all of the flavor notes. 'You're done when the roux is the color of this penny.'". Add the broth,and rice. 1 bay leaf 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon pepper 1/8 teaspoon hot pepper sauce 3/4 pound uncooked medium shrimp, peeled and deveined 1/2 cup uncooked instant rice Lemon slices, optional Directions This means this gumbo is at its very best if made and served the same day it's made. Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. check out my All Our Way Store on Amazon. "Why, then, are so many Cajun restaurants and no Creole?". Sauteonion, celery, bell pepper, and garlic in 3 T. drippings for 3 to 4 minutes,stirring constantly. The dinner was going along just fine until I asked them how to make a proper gumbo. Here is how you can make your favorite gumbo at home, from Chef Kevin Belton. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Add garlic; cook for 1 minute. Yield: Serves 4 - 6 Ingredients 1 cup any vegetable oil 1 cup all-purpose flour 1 onion, peeled and chopped Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot. Now, I've also read about gumbos made with a "blonde" roux, in which the roux is not browned nearly as much. Take LOUISIANA out of the title. Peel and devein shrimp. Saute shrimp in 2 T. drippings for 3 min.over medium heat, stirring constantly. Bring the gumbo to a boil then reduce the heat to a simmer for 2 hours or until the meat is tender and the mixture has thickened. The following are affiliate links. Read more here. Gumbo Iconic Southern Plates: Louisiana Gumbo BBQ scholar Rien Fertel sits down with Cajun cooking king Isaac Toups and legendary Leah Chase for a master class in gumbo making. Updated: Jun. 2023 Warner Bros. Slice shrimp in half lengthwise. Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Bring to a boil, cover, reduce heat to low, and cook 20 minutes. Fil is available in many supermarkets (we found ours at Whole Foods), or online. 535. Add onion, bell peppers, and celery; cook over medium-high heat for 5 minutes. I added Slap ya Mama along with the pepper. It was great! With that in mind, we developed this Louisiana-style shrimp soup thats big on flavour without the added fat (the classic version uses bacon drippings). Im Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. need help ASAP.. Add the clam juice and broth ( also the cup converted rice if you want it cooked in the gumbo) Bring to a boil, cover, reduce heat to low, and cook 20 minutes. Prep: 1 hr Cook: 2 hr 30 min Yield: 6 servings Nutrition Info This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its. Discard bay leaf. Add tomato paste, paprika, cayenne and remaining garlic. Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot. Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through. Aunt Emilie immediately piped in. Add the celery, bell pepper and garlic and cook for 5minutes. This hearty dish is one of our favorites. If you ask anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux. Seafood Gumbo is a rich stew full of different meats and seasoning. Gradually stir in broth and bring to a simmer, stirring. In a large heavy stockpot, combine all ingredients, and bring to a boil over high heat. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. If you are not familiar with fil (fee-lay), it is a powder made from dried sassafras leaves. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. I feel like I didnt had enough flavor what can I add. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Link in another recipe. In a large bowl, stir together cornmeal, flour, green onion, jalapeo, sugar, 1 teaspoon salt, and cayenne until well combined. Clam juice is so handy especially when you want that additional clam flavor. Stir in okra, scallions, shrimp, and bacon. What Is Gumbo? Add the okra and simmer another 10 minutes. We'll be adding more items we love and use or wish we had to make cooking fun and easy. An alternate method is to add cup converted-style rice at the final boil with clam juice and broth. We are no longer supporting IE (Internet Explorer), 8 Incredible Health Benefits of Bone Broth, Spruce Up Your Space with These Home Dcor Deals, Do not Sell or Share My Personal Information, 1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices, 1 can (14-1/2 ounces) diced tomatoes, undrained, 3/4 pound uncooked medium shrimp, peeled and deveined. Stir in rice. Remove from the heat and stir in the green onions and file powder and season to taste with salt and pepper. Heat the oil in a Dutch oven over medium heat. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. People are very passionate about what constitutes the texture and consistency of a "proper gumbo" and exactly what should be in it. Roasted Oysters with Green Chile-Garlic Butter, cup plus 2 tablespoons canola oil, divided, 1 pound andouille sausage, cut into -inch pieces, 1 pound fresh okra, cut into -inch pieces, 1 pound peeled and deveined large fresh shrimp, Jalapeo Cornbread Sticks (recipe follows). "You can't get a dark, tasty roux with oil. I was introduced to gumbo by people from Louisiana. Add tomatoes, fil, and shrimp. Add the garlic cloves and stir them for a few minutes until theyve softened. Place pans in oven for 5 minutes. To serve you can pour the gumbo over a serving of rice or you can add a scoop of rice on top of the gumbo like we did. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Hi, this web browser has Javascript disabled. Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water. Learn tried and true tips, ticks and methods. Judging by the popularity of our soup recipes online, theres nothing we love more than a hearty, meal-sized bowl. Save my name, email, and website in this browser for the next time I comment. I've made it with all shrimp or with all turkey sausage, and it's just as good. In a large pot over medium heat, soften the onion in the oil.
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