Cheater Gumbo recipe

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Ingredients

1 tablespoon olive oil
1 ½ cups chopped onion
12 ounces spicy andouille sausage, chopped
salt
4 cups low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup split peas, picked over
2 bay leaves
3 cups sliced zucchini
salt and ground black pepper to taste

Nutrition Info

299.7 calories
carbohydrate: 23.5 g
cholesterol: 30.1 mg
fat: 16.4 g
fiber: 8.3 g
protein: 15.5 g
saturatedFat: 5.3 g
servingSize: -
sodium: 556.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a 4-quart Dutch oven over medium heat. Add onion and salt, cook, stirring, until softened but not browned, about 5 minutes. Increase heat to medium-high. Add sausage and cook, stirring, until browned, 3 to 5 minutes.

  2. Stir chicken broth, split peas, and bay leaves into the Dutch oven, bring to a boil. Reduce heat to low and simmer, covered, until split peas are tender and beginning to collapse, 25 to 30 minutes. Stir in zucchini and simmer until tender, about 5 minutes. Season with salt and pepper. Discard bay leaves before serving.

Recipe Yield

7 cups

Recipe Note

This started out as a clean-out-the-cupboard-and-fridge soup and ended as the world's easiest (not to mention healthier) gumbo. The split peas (which I never really liked before) magically create the thickness, color, and flavor you traditionally get from roux, sautéed peppers, and celery, gumbo file powder, and rice - without including any of them. This tastes even better the next day, as the peas continue to collapse and thicken the broth.

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