This soup is packed with bold, comforting flavor, what many in the South would simply call a hearty gumbo. It’s a delicious blend of smoked sausage, shrimp, and potatoes, a combination you might not think to put together, but one that works beautifully. The smoky depth of the sausage, the sweetness of the shrimp, and the tender, starchy potatoes create a rich, satisfying bowl that feels like true Southern comfort food. If you’re looking for an easy gumbo‑style soup recipe that delivers big flavor with simple ingredients, this one deserves a spot in your rotation.
Ingredients
- 3 large (21-25 count) unpeeled shrimp per person
- 1 1/2 lb fresh white fish fillets (snapper, grouper or catfish) optional
- 2 ribs celery chopped
- 1 large sweet onion peeled and chopped
- 2 32 oz containers of chicken stock (or 900 ml)
- 1/2 ring of smoked sausage such as kielbasa, cut into 1/2 slices
- 1 whole green pepper chopped
- 1 tbsp olive oil
- 3 cloves garlic peeled and chopped
- 6-10 small red skinned white or Yukon gold potatoes, cut in half
- 1 12 oz bottle of beer (optional)
- 4-5 sprigs fresh thyme leaves only, or 1/2 tb dried
- 2 bay leaves
- 2 tspn Creole Seasoning
Instructions
- Gather all ingredients before starting recipe
- Slice smoked sausage into 1/2 slices
- Chop peeled onion, celery and green pepper
- Peel shrimp refrigerate until ready to use
- Heat oil in a medium sized stock pot over medium heat. Add slices sausages and sauté until browned on both sides.
- Add chopped onion and stir to combine, sauté until the onions become translucent, about 5-6 minutes
- Grate the garlic cloves directly into the soup pot, add green pepper and the spices and herbs and stir to combine, about 2 minutes,
- If using, add the beer and cook until reduced by half.
- Add the chicken stock, sliced potatoes, bring to a boil then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are cooked,
- Increase heat to medium high and add fish, if using, and cook for 2 minutes
- Add shrimp and cook for another 2 minutes or until the shrimp turns pink.
- Serve with crunchy baguette.
