A soup full of flavor, or as they say in the south, gumbo. You would never think to marry smoked sausage, shrimp and potatoes, but what a great combination.

Print Recipe
Votes: 0
Rating: 0
Rate this recipe!
  • Course Soup
  • Cuisine Southern
  • Keyword 30 Minute Meal, Flavor, For Foodies, Shrimp, Spring-Early Summer, Sunday Lunch
Servings Prep Time Cook Time
6 people 10 minutes 25 minutes
Passive Time Total Time
35 minutes
Servings Prep Time Cook Time
6 people 10 minutes 25 minutes
Passive Time Total Time
35 minutes
Degree of Difficulty
  • 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 tbspn 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
Servings: people
  1. Gather all ingredients before starting recipe
  2. Slice smoked sausage into 1/2 slices
  3. Chop peeled onion, celery and green pepper
  4. Peel shrimp refrigerate until ready to use
  5. Heat oil in a medium sized stock pot over medium heat. Add slices sausages and sauté until browned on both sides.
  6. Add chopped onion and stir to combine, sauté until the onions become translucent, about 5-6 minutes
  7. Grate the garlic cloves directly into the soup pot, add green pepper and the spices and herbs and stir to combine, about 2 minutes,
  8. If using, add the beer and cook until reduced by half.
  9. 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,
  10. Increase heat to medium high and add fish, if using, and cook for 2 minutes
  11. Add shrimp and cook for another 2 minutes or until the shrimp turns pink.
  12. Serve with crunchy baguette.

Pin It on Pinterest