Sopa de Lima

Dinner · Meat & Poultry Mains

Sopa de Lima

Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.
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Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes (diced)
  • 1 Large Yellow Onion (fine dice)
  • 1 Anaheim pepper (stemmed, seeded, and diced)
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt (or less to taste, depending on broth)
  • 3 Cloves Garlic (minced)
  • 2 lb Chicken Breast (raw, boneless and skinless)
  • 8 Cups Chicken Broth (low-sodium)
  • ½ Cup Lime Juice (fresh squeezed)

For Topping

  • Crispy tortilla strips (prepared or store-bought, to taste)
  • 1 Avocado (diced)

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Finish with fresh lime

Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.

Adapted from Isabel Orozco-Moore at Isabel Eats.

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The cooking plan

How to make Sopa de Lima.

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.

  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.

  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.

  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.

  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sopa de Lima

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A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes diced
  • 1 Large Yellow Onion fine dice
  •  
    1 Anaheim pepper stemmed, seeded, and diced
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt or less to taste, depending on broth
  • 3 Cloves Garlic minced
  • 2 lb Chicken Breast raw, boneless and skinless
  • 8 Cups Chicken Broth low-sodium
  • ½ Cup Lime Juice fresh squeezed
For Topping
  •  
    Crispy tortilla strips prepared or store-bought, to taste
  • 1 Avocado diced

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Notes

The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Gallo Pinto

Breakfast · Rice & Grain Mains

Gallo Pinto

Cooked rice and black beans become a savory skillet dish with onion, garlic, cumin, coriander, and Worcestershire sauce. Serve it for breakfast or as a side.
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Prep
10 minutes
Cook
15 minutes
Total
25 minutes
Serves
6 servings

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About this recipe.

A skillet of cooked white rice and black beans with onion, garlic, cumin, coriander, and Worcestershire sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp Canola oil
  • 1 Medium Yellow Onion (fine chop)
  • 2 Cloves Garlic (minced)
  • 3 Cups White rice (already cooked; chilled and clumps loosened)
  • 2 Cups Black Beans (fully cooked and drained; canned beans may be used)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 3 Tbsp Worcestershire Sauce
  • 1 pinch Salt (to taste)
  • 1 pinch Black Pepper (to taste)

Optional

  • Fresh Cilantro (chopped, to taste)
  • Green Onions (thinly sliced, to taste)

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Use cooked rice and beans

This is a skillet finishing method, so the rice and beans need to be fully cooked before you begin. Loosen chilled rice clumps gently and stir until the mixture is hot throughout.

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The cooking plan

How to make Gallo Pinto.

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, about 5–7 minutes, until softened and lightly golden. Add garlic and stir for about 30 seconds, just until fragrant.

  2. Stir in cumin and coriander for about 30 seconds. Add Worcestershire sauce and stir to coat the onion.

  3. Add cooked rice and cooked, drained beans. Gently break up rice clumps and fold everything together. Cook, stirring often, about 5–7 minutes, until steaming hot throughout. If the pan becomes dry, add a tablespoon or two of water.

  4. Taste before adding salt and pepper, since Worcestershire sauce is salty. Add optional cilantro or green onions to taste and serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Gallo Pinto (Rice & Beans)

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A skillet of cooked white rice and black beans with onion, garlic, cumin, coriander, and Worcestershire sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast, Side Dish
Cuisine: Costa Rican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Tbsp Canola oil
  • 1 Medium Yellow Onion fine chop
  • 2 Cloves Garlic minced
  • 3 Cups White rice already cooked; chilled and clumps loosened
  • 2 Cups Black Beans fully cooked and drained; canned beans may be used
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 3 Tbsp Worcestershire Sauce
  • 1 pinch Salt to taste
  • 1 pinch Black Pepper to taste
Optional
  • Fresh Cilantro chopped, to taste
  • Green Onions thinly sliced, to taste

Equipment

Large skillet
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, about 5–7 minutes, until softened and lightly golden. Add garlic and stir for about 30 seconds, just until fragrant.
  2. Stir in cumin and coriander for about 30 seconds. Add Worcestershire sauce and stir to coat the onion.
  3. Add cooked rice and cooked, drained beans. Gently break up rice clumps and fold everything together. Cook, stirring often, about 5–7 minutes, until steaming hot throughout. If the pan becomes dry, add a tablespoon or two of water.
  4. Taste before adding salt and pepper, since Worcestershire sauce is salty. Add optional cilantro or green onions to taste and serve hot.

Notes

The 25-minute timing assumes the rice and beans are already cooked. This version uses Worcestershire sauce; check its label if avoiding fish. For rice cooked ahead, cool it quickly, ideally within 1 hour, refrigerate, and use within 24 hours. Reheat only once, until steaming hot throughout.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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White Chicken Chili

Dinner · Meat & Poultry Mains

White Chicken Chili

White beans, green chiles, corn, and shredded cooked chicken make a hearty chili. A small portion of blended beans and cream cheese gives the broth its creamy texture.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings

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About this recipe.

Creamy white chicken chili with cannellini beans, corn, green chiles, and already-cooked shredded chicken, finished with cilantro and lime.

White Chicken Chili

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cans Cannellini Beans (15.5 ounces each, drained and rinsed; divided)
  • 3 ½ cups Chicken Broth (low-sodium; divided)
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion (chopped)
  • 4 Cloves Garlic (minced)
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt (or less to taste, depending on broth and chicken)
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 can Yellow Corn (15 ounces, drained)
  • 2 cans Green Chiles (canned) (4 ounces each, diced)
  • 8 oz Cream Cheese (softened and cut into small cubes)
  • 2 ½ cups Chicken Breast (fully cooked, shredded; rotisserie chicken works)
  • 2 Tbsp Fresh Cilantro (chopped)
  • 1 Tbsp Lime Juice

Jump to Recipe

Start with cooked chicken

Shredded rotisserie or other fully cooked chicken keeps this a straightforward stovetop meal. Blend part of the beans before heating, then melt the cream cheese gently to keep the broth smooth.

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The cooking plan

How to make White Chicken Chili.

  1. Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.

  2. Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.

  3. Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.

  4. Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.

  5. Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

White Chicken Chili

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Creamy white chicken chili with cannellini beans, corn, green chiles, and already-cooked shredded chicken, finished with cilantro and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cans Cannellini Beans 15.5 ounces each, drained and rinsed; divided
  • 3 ½ cups Chicken Broth low-sodium; divided
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion chopped
  • 4 Cloves Garlic minced
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt or less to taste, depending on broth and chicken
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 can Yellow Corn 15 ounces, drained
  •  
    2 cans Green Chiles (canned) 4 ounces each, diced
  • A block of soft white cream cheese with a creamy smear on a plate8 oz Cream Cheese softened and cut into small cubes
  • 2 ½ cups Chicken Breast fully cooked, shredded; rotisserie chicken works
  • 2 Tbsp Fresh Cilantro chopped
  • 1 Tbsp Lime Juice

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons
Blender

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.
  2. Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.
  3. Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.
  4. Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.
  5. Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.

Notes

This method starts with fully cooked chicken and canned beans; do not add raw chicken and follow the short reheating step. Softened cream cheese melts more evenly. Keep the heat gentle after adding it and stir often. If the chili thickens too much, stir in a little water.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Italian Meatball Soup

Dinner · Meat & Poultry Mains

Italian Meatball Soup

Beef meatballs and small pasta shells make this tomato-rich soup a hearty meal. Marinara, broth, garlic, and onion form a simple base for the tender meatballs.
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Prep
20 minutes
Cook
35 minutes
Total
55 minutes
Serves
6 servings

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About this recipe.

Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Meatballs

  • 1 lb Ground Beef
  • 4 Cloves Garlic (Minced)
  • 2 Tbsp Parsley (fresh, chopped)
  • 2 Tbsp Yellow Onion (Grated)
  • 1/2 Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Soup

  • 2 Tbsp Olive Oil (divided)
  • ¾ Cup Yellow Onion (Chopped)
  • 4 Cloves Garlic (Minced)
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • 1/2 tsp Fennel Seeds (crushed, optional)
  • 1 Pinch Crushed Red Pepper Flakes
  • 4 cups Vegetable Broth (low-sodium vegetable or chicken broth)
  • 1 cup Water (plus up to 1 cup more as needed)
  • 8 oz Conchiglie Pasta (small shells, uncooked)

For Service

  • Sourdough (optional, sliced, for serving)

Jump to Recipe

Keep the meatballs tender

Mix the beef only until combined and turn the small meatballs gently as they brown. They finish cooking in the broth. Stir the pasta carefully and add water if the soup becomes too thick.

Adapted from Marzia at Little Spice Jar.

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The cooking plan

How to make Italian Meatball Soup.

  1. Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.

  2. Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.

  3. Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.

  4. Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.

  5. Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Italian Meatball Soup

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Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Meatballs
  • 1 lb Ground Beef
  • 4 Cloves Garlic Minced
  • 2 Tbsp Parsley fresh, chopped
  • 2 Tbsp Yellow Onion Grated
  • ½ Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • ½ tsp Black Pepper
Soup
  • 2 Tbsp Olive Oil divided
  • ¾ Cup Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • ½ tsp Fennel Seeds crushed, optional
  • 1 Pinch Crushed Red Pepper Flakes
  • 4 cups Vegetable Broth low-sodium vegetable or chicken broth
  • 1 cup Water plus up to 1 cup more as needed
  • 8 oz Conchiglie Pasta small shells, uncooked
For Service
  • Sourdough optional, sliced, for serving

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.
  2. Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.
  3. Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.
  4. Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.
  5. Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.

Notes

Use a thermometer to check beef meatballs; browning alone does not mean they are cooked. Pasta thickens the soup as it stands. For planned leftovers, cook the pasta separately according to its package and add it to bowls, while simmering the meatballs in the soup until they reach 160°F.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Shrimp & Sausage Gumbo

Dinner · Seafood Mains

Shrimp & Sausage Gumbo

Smoked andouille and shrimp simmer in a tomato-rich broth thickened with a brown roux. Onion, bell pepper, celery, and scallions give each bowl a savory finish.
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Prep
20 minutes
Cook
1 hour 30 minutes
Total
1 hour 50 minutes
Serves
4 people

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About this recipe.

A tomato-based gumbo with a brown butter-flour roux, smoked andouille, tender shrimp, and onion, bell pepper, and celery.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour
  • 1 Small Yellow Onion (chopped)
  • 1 Medium Green Bell Pepper (Seeds and ribs removed, chopped.)
  • 2 Stalks Celery (Finely Sliced)
  • 12 oz Andouille sausage (fully cooked smoked sausage, sliced into 1/2-inch rounds)
  • 2 Cloves Garlic (Finely chopped)
  • 1 tbsp Cajun seasoning (Without salt)
  • 1 pinch Kosher Salt (To taste)
  • 1 pinch Black Pepper (to taste)
  • 4 Cup Chicken Broth (Low Sodium)
  • 15 oz Diced Tomatoes (fire-roasted, with juices)
  • 1 Bay Leaf
  • 1 lb Medium shrimp (raw, peeled and deveined; thawed if frozen)
  • 3 Scallions (Sliced for serving.)

Optional

  • White rice (cooked separately, for serving as desired)

Jump to Recipe

Give the roux your attention

Stir constantly and keep the heat moderate so the butter and flour brown evenly. Add the shrimp at the end of the simmer; they need only a few minutes. Serve rice separately so everyone can choose how much to add.

Adapted from Delish’s Shrimp & Sausage Gumbo by Rian Handler and Justin Sullivan.

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The cooking plan

How to make Shrimp & Sausage Gumbo.

  1. In a heavy 5- to 6-quart pot, melt butter over medium-low heat. Stir in flour and cook, stirring constantly across the bottom and corners, until deep caramel brown, about 12–15 minutes. Lower the heat if needed. If it smells burnt or has black flecks, discard the roux and start again.

  2. Carefully stir onion, bell pepper, and celery into the hot roux. Cook, stirring often, about 8 minutes, until softened. Add the sliced cooked sausage, garlic, Cajun seasoning, and a little salt and pepper. Stir for 1–2 minutes.

  3. Gradually stir in broth to make a smooth base. Add tomatoes with their juices and the bay leaf. Bring to a boil, then lower to a gentle simmer. Cook uncovered about 1 hour, stirring occasionally. If it reduces too far, add a splash of water.

  4. During the last 4–6 minutes of simmering, stir in the raw shrimp. Cook only until opaque throughout. Remove the bay leaf, taste, and adjust salt and pepper. Stir in most of the scallions.

  5. Ladle gumbo into bowls, with cooked rice if desired. Scatter the reserved scallions over the top and serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Shrimp & Sausage Gumbo

No ratings yet
A tomato-based gumbo with a brown butter-flour roux, smoked andouille, tender shrimp, and onion, bell pepper, and celery.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Creole
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour
  • 1 Small Yellow Onion chopped
  • 1 Medium Green Bell Pepper Seeds and ribs removed, chopped.
  • 2 Stalks Celery Finely Sliced
  • 12 oz Andouille sausage fully cooked smoked sausage, sliced into 1/2-inch rounds
  • 2 Cloves Garlic Finely chopped
  • 1 tbsp Cajun seasoning Without salt
  • 1 pinch Kosher Salt To taste
  • 1 pinch Black Pepper to taste
  • 4 Cup Chicken Broth Low Sodium
  •  
    15 oz Diced Tomatoes fire-roasted, with juices
  • 1 Bay Leaf
  • 1 lb Medium shrimp raw, peeled and deveined; thawed if frozen
  • 3 Scallions Sliced for serving.
Optional
  • White rice cooked separately, for serving as desired

Equipment

Large pot
Knife and cutting board
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. In a heavy 5- to 6-quart pot, melt butter over medium-low heat. Stir in flour and cook, stirring constantly across the bottom and corners, until deep caramel brown, about 12–15 minutes. Lower the heat if needed. If it smells burnt or has black flecks, discard the roux and start again.
  2. Carefully stir onion, bell pepper, and celery into the hot roux. Cook, stirring often, about 8 minutes, until softened. Add the sliced cooked sausage, garlic, Cajun seasoning, and a little salt and pepper. Stir for 1–2 minutes.
  3. Gradually stir in broth to make a smooth base. Add tomatoes with their juices and the bay leaf. Bring to a boil, then lower to a gentle simmer. Cook uncovered about 1 hour, stirring occasionally. If it reduces too far, add a splash of water.
  4. During the last 4–6 minutes of simmering, stir in the raw shrimp. Cook only until opaque throughout. Remove the bay leaf, taste, and adjust salt and pepper. Stir in most of the scallions.
  5. Ladle gumbo into bowls, with cooked rice if desired. Scatter the reserved scallions over the top and serve hot.

Notes

Use fully cooked smoked andouille, rather than raw sausage. Keep stirring the roux and judge its color rather than forcing the timing. Shrimp size affects cooking time; check early and stop when opaque. Rice is cooked separately and is not included in the recipe timing.

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Blackened Shrimp & Grits

Dinner · Seafood Mains

Blackened Shrimp & Grits

Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.
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Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

For The Grits

  • 2½ Cups Chicken Broth (low sodium; 2 cups for grits and 1/2 cup for sauce)
  • 1¼ Cups Milk (fat free)
  • ¼ Cup Water (plus more as needed for the grits)
  • 1 tsp Kosher Salt
  • 1 Cup Grits (stone ground)
  • ½ Tbsp Unsalted Butter
  • 1½ oz Cheddar Cheese (sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping)
  • 1 Tbsp Parmesan Cheese

For the shrimp

  • 1/2 Tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Garlic powder
  • ½ tsp Thyme (Dried)
  • ½ tsp Oregano (dried)
  • ¼ tsp Kosher Salt
  • Olive oil spray (as needed, for shrimp and skillet)
  • ⅛ tsp Ground Black Pepper
  • 24 Jumbo Shrimp (raw, about 1 pound; peeled and deveined)
  • 3 tbsp Green Onions (sliced)
  • 1 Small Lime (cut into wedges)

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Blackened shrimp over cheesy grits

Start the grits first

Stone-ground grits need time to soften. Stir them regularly and add water if they thicken before becoming tender. Cook the shrimp near the end, and keep the pan hot enough to toast the seasoning without burning it.

Adapted from Gina Homolka at Skinnytaste.

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The cooking plan

How to make Blackened Shrimp & Grits.

  1. Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.

  2. Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.

  3. Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.

  4. Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.

  5. Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Blackened Shrimp & Grits

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Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Instructions Notes

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Ingredients
  

For The Grits
  • 2½ Cups Chicken Broth low sodium; 2 cups for grits and 1/2 cup for sauce
  • 1¼ Cups Milk fat free
  • ¼ Cup Water plus more as needed for the grits
  • 1 tsp Kosher Salt
  • 1 Cup Grits stone ground
  • ½ Tbsp Unsalted Butter
  • 1½ oz Cheddar Cheese sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping
  • 1 Tbsp Parmesan Cheese
For the shrimp
  • ½ Tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Garlic powder
  • ½ tsp Thyme Dried
  • ½ tsp Oregano dried
  • ¼ tsp Kosher Salt
  • Olive oil spray as needed, for shrimp and skillet
  • ⅛ tsp Ground Black Pepper
  • 24 Jumbo Shrimp raw, about 1 pound; peeled and deveined
  • 3 tbsp Green Onions sliced
  • 1 Small Lime cut into wedges

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.
  2. Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.
  3. Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.
  4. Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.
  5. Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.

Notes

Use stone-ground grits and follow their package guidance if the cooking time differs. Add water as needed; instant grits are not interchangeable here. Cook shrimp toward the end so they stay tender. Darkened spices should smell toasted, not burnt.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.