I have to be brutally honest – I am not a sausage person. It’s always presented a textural issue for me as being unpleasant.
Sausage with other things…not so strange.
This was my first attempt at gumbo, and it certainly was not a bad one. I’m not sure why I was hesitant to try it, maybe it seemed to labor-intensive, but this quickie version is certain to satisfy.
One-Pan Gumbo (THM S)
- 1 package fully cooked andouille sausage, sliced
- 1 lb chicken tenders, cubed
- 1 cup cooked shrimp (I used some leftover from the grill the night before; they added a wonderful “smoke” flavor)
- 1 can seasoned diced fire roasted tomatoes
- 2 stalks celery, with leaves, chopped
- 1/2 green bell pepper, chopped
- 1/2 large red onion, chopped
- 1 tsp Old Bay seasoning
- 1 bay leaf
- hot sauce
- salt and pepper
Start by browning the sausage in a large, deep skillet with a pat of butter. When the sausage has good color, remove it into a bowl. Add 1 Tsp butter or coconut oil and cook the chicken through. Once it’s cooked, remove it into a bowl (the same one with the sausage is fine).
Add more butter or coconut oil if needed, and begin to cook the celery, bell pepper, and onion with salt, pepper, and the bay leaf.
Once the veggies have become tender, add the tomatoes and cooked meats (not shrimp yet) back into the pan. Add hot sauce, Old Bay, and salt and pepper if needed. Simmer everything together for about 5 minutes, then add the shrimp and cook another 1-2 minutes.
You can serve this over cauliflower rice to give it more of a gumbo feel. I loved it just piled up in a big bowl.