I adore this dish since it is so simple to make! Everyone gets so happy when I serve this in the summer at our lake cottage. My friends the Zacharys were over for supper the first time I prepared it, and as I walked out with this dessert, their eyes literally popped open. Only that the semifreddo dish and everyone’s plates were empty is all I can say. Try out this recipe if you want to wow your friends. Gluten is not present. Garnish with more raspberries or drizzle with pureed raspberries and a spoonful of honey.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped, or more to taste (Optional)
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
- 2 ⅓ cups chicken broth
- 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
- 1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
- 1 pound raw small shrimp, shelled and deveined
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
- Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
- Omit jalapenos and use mild sausage to lower heat level.
- Water can be used instead of chicken broth, and you can use smoked sausage instead of fully cooked Italian sausage.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 1842 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I wouldn’t call this gumbo at all. The only change I made was cooking it in my instant pot, and while it’s got a good flavor I don’t consider this gumbo at all.