Here in Utah it is supposed to be a littler warmer than it was last week (yay!), but I can’t help but share a new soup recipe my family LOVED this past week. Now that it’s starting to warm up outside, I’m having a hard time saying goodbye to soups and baked

goods. There is something about a warm soup for dinner that warms the belly and
the soul–anytime of year 😉 If you’re already moved onto grilled recipes and thinking of summer, just book mark this soup for an upcoming cold evening and you’ll not be sorry!

Recipe: Soup, Copycat Recipes, easy gumbo soup, Deals to Meals, rib and chop

Many years ago I blogged about a copycat recipe of
Disneyland’s Famous Gumbo Soup. I have loved this recipe for years, but yesterday
I wanted to make a soup that was a little easier to throw together, didn’t have
shrimp (because I didn’t have any) and that could be made in 30-40 minutes.
This new Gumbo soup recipe was SO good and served with our favorite Cornbread recipe, this was a hit for the whole family. In fact, it ended up tasting just
like my favorite Gumbo from Rib and Chop in St. George Utah. If you’ve never
had their soup, you need to go there if you live in the Western US (they have
this chain all over). It’s one of our favorite places to eat and I am pretty
thrilled I was able to get my gumbo to taste as great as theirs.  If you have any cooler days ahead and want a
hearty (and quite healthy) soup, this is the one to try. Hope you love it! 

 

Copycat Chicken and Sausage Gumbo Soup
Ingredients
  1. 3 boneless skinless chicken breasts (if you have cooked and frozen chicken in your freezer, it
  2. works great in this recipe and will speed up the cooking time)
  3. 12 oz. pork or chicken sausage links, sliced into rounds
  4. 1 red onion, diced
  5. 1 cup celery, diced
  6. 1 green bell pepper
  7. 3 garlic cloves, minced
  8. 3 Tbs. olive oil
  9. 12 oz. frozen okra
  10. 4 cans diced tomatoes
  11. 4 cans chicken broth (or more if needed)
  12. 2 Tbs. chicken bouillon
  13. 1 tsp. black pepper
  14. 2-3 Tbs. Cajun seasoning
  15. 1 tsp. cumin
  16. 1 tsp. parsley flakes
  17. Salt and pepper, to taste
Roux
  1. ½ cup butter
  2. ½ cup flour
Garnish
  1. 2-3 cups cooked, brown or white rice
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Instructions
  1. If you are using raw chicken (and not the pre-frozen kind),
  2. dice the chicken into bite sized pieces and set aside. Slice the sausage link
  3. as well. Dice the onions, celery, and bell pepper and set aside. Add these
  4. vegetables to to a large soup pot and add the olive oil. Turn the heat to
  5. medium-high heat and sauté the vegetables until they are slightly tender. To
  6. the mixture, add the sausages that have been sliced as well as the chicken
  7. pieces. Saute the chicken and sausage until they start to cook and get a little
  8. browned. Add to the soup the garlic cloves, frozen okra, diced tomatoes, chicken
  9. broth, bouillon, and seasonings. Turn the mixture to low heat and let it come
  10. to a simmer. While the soup is simmering, and in a separate sauté pan, add the
  11. butter to the pan and bring to medium heat. Let the butter start to brown and
  12. then add the flour. Continue to whisk the mixture together until it starts to
  13. turn a brown color. The darker the color, the more of a smokey, Cajun flavor
  14. your soup will have (which is great!). Once the roux is browned, remove from
  15. the heat and add to the soup pot. Stir in the mixture and continue to simmer
  16. for 20-30 minutes, or until the soup thickens. If the soup gets too thick, you
  17. can add more tomatoes or chicken broth. Season to your liking (adding more
  18. Cajun as desired or red pepper flakes). While the soup is simmering, cook some
  19. rice in a rice cooker or over the stove. To serve the soup, put a portion of
  20. rice in a bowl. Ladle some of the soup over the rice. Serve with parsley as a
  21. garnish if desired.
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