Thai Coconut Curry Noodle Soup

Thai Coconut Curry Noodle Soup

Transport your taste buds to Thailand with this bold and aromatic Thai Coconut Curry Noodle Soup. Creamy coconut milk meets fragrant red curry paste, creating a rich and spicy broth that’s bursting with flavor. Tender rice noodles, crisp vegetables, and your choice of protein (chicken, shrimp, or tofu) come together in one comforting, soul-warming bowl.

Balanced with a touch of lime, a hint of sweetness, and fresh herbs like cilantro and Thai basil, this soup is a perfect harmony of spicy, savory, and soothing. Whether you’re craving something cozy or looking to spice up your weeknight dinner routine, this one-pot wonder delivers big flavor with minimal effort.

Thai Coconut Curry Noodle Soup

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Thai coconut curry noodle soup is a vibrant and flavorful dish featuring creamy coconut milk, fragrant red curry paste, rice noodles, and colorful vegetables like peas, red peppers, and carrots. It's a satisfying and comforting meal with a touch of heat and a refreshing finish from lime juice and Thai basil.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6 People
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian, Northern Thailand, Thai
Calories: 351
Ingredients Method Nutrition Notes

Ingredients
  

  •  
    1 tbsp Coconut oil
  • ¼ Large Red Onion
  • 3 Cloves Garlic Minced
  •  
    3 tbsp Thai Red Curry Paste
  •  
    ½ tsp Turmeric
  •  
    3½ Cups Coconut milk
  • 2 Cups Vegetable Broth
  • 2 tbsp Soy Sauce
  •  
    2½ tsp sugar
  •  
    7 oz Dry Rice Noodles
  •  
    1 Cup Snap Peas frozen is fine
  •  
    4 Mini red pepper Sliced
  •  
    1 Cup Matchstick Carrots
  • 1 Large Lime Juiced
  •  
    1 Bunch Thai Basil

Method
 

  1. In a medium nonstick pot over medium heat, sauté onions in oil for 2 minutes. Add garlic and cook 1 minute more, being careful not to brown.
    1 tbsp Coconut oil, ¼ Large Red Onion, 3 Cloves Garlic
  2. Stir in red curry paste, turmeric, coconut milk, vegetable broth, soy sauce, and sugar. Bring the mixture to a simmer, then add your noodles and cook for about 4 minutes.
    3 tbsp Thai Red Curry Paste, ½ tsp Turmeric, 3½ Cups Coconut milk, 2 Cups Vegetable Broth, 2 tbsp Soy Sauce, 2½ tsp sugar, 7 oz Dry Rice Noodles
  3. Toss in the snap peas, red pepper, and carrot. Continue to simmer until the vegetables are tender-crisp and the noodles are cooked through, about 3-4 minutes.
    1 Cup Snap Peas, 4 Mini red pepper, 1 Cup Matchstick Carrots
  4. Turn off the heat and brighten the flavors with a splash of lime juice. Toss in fresh Thai basil and/or cilantro for an aromatic finish.
    1 Large Lime, 1 Bunch Thai Basil
  5. Ladle into bowls and savor the vibrant flavors immediately. For a heartier meal, top with grilled chicken, tofu, or shrimp.

Nutrition

Serving: 8ozCalories: 351kcalCarbohydrates: 33gProtein: 5gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 618mgPotassium: 348mgFiber: 3gSugar: 4gVitamin A: 4278IUVitamin C: 9mgCalcium: 51mgIron: 4mg

Notes

Spice Level:
  • The amount of Thai red curry paste determines the spice level. Start with 2 tablespoons and adjust to your preference. You can always add more later if desired.
Protein Options:
  • While not included in the specific ingredients you listed, feel free to add protein like cooked chicken, shrimp, tofu, or tempeh for a more substantial meal.
Vegetable Variations:
  • The listed vegetables are just suggestions. You can add other vegetables like broccoli, mushrooms, zucchini, or baby corn for additional variety and nutrients.
Noodles:
  • Rice noodles are common, but you can experiment with other types like egg noodles or even ramen noodles. Adjust cooking time according to the specific noodle variety.
Sweetness & Acidity:
  • The sugar helps balance the savory and spicy flavors. Adjust the amount to your taste.
  • Lime juice adds a refreshing brightness. You can adjust the amount based on your preference.
Garnishes:
  • Fresh Thai basil is a classic garnish, but you can also use cilantro, chopped peanuts, or a dollop of chili oil for an extra kick.
Leftovers:
  • This soup reheats well, making it a great option for meal prep.
Additional Tips:
  • Use full-fat coconut milk for the richest flavor.
  • Simmer the soup gently to avoid curdling the coconut milk.
  • Taste the soup throughout and adjust seasonings as needed.
  • Serve with a side of rice or crusty bread for dipping.
By following these notes and personalizing the recipe to your liking, you can create a delicious and satisfying Thai coconut curry noodle soup that perfectly suits your taste buds!

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Ingredients

For the Soup:

  • 1 tablespoon coconut oil
  • ¼ large red onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • ½ teaspoon turmeric
  • 3 ½ cups coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 2 ½ teaspoons sugar
  • 7 ounces dry rice noodles
  • 1 cup snap peas (fresh or frozen)
  • 4 mini red peppers, sliced
  • 1 cup matchstick carrots
  • 1 large lime, juiced
  • 1 bunch Thai basil, leaves picked

Image Gallery Thai Coconut Curry Noodle Soup

Storage & Leftovers

🧊 Storage:

  • Store leftover soup (without noodles, if possible) in an airtight container in the refrigerator for up to 3–4 days.

  • If noodles are already mixed in, they may absorb liquid and become soft—still tasty, but with a different texture.

🔥 Reheating:

  • Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or broth to thin the soup if it thickened in the fridge.

  • Microwave in short bursts, stirring between intervals, until hot throughout.

🥡 Freezing:

  • You can freeze the broth only (without noodles or delicate veggies) for up to 2 months.

  • When ready to serve, reheat the broth and add fresh-cooked noodles for best texture.

💡 Pro Tip:
If meal prepping, store noodles separately and add them right before serving to keep them from getting mushy.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Creamy Chicken Soup With Pasta & Spinach

Creamy Chicken Soup With Pasta & Spinach

Cozy up with a bowl of this hearty Creamy Chicken Soup, the ultimate feel-good meal for any day of the week. Tender shredded chicken, al dente pasta, and baby spinach are simmered in a rich, velvety broth flavored with garlic, herbs, and a splash of cream. It’s nourishing, filling, and packed with comfort—perfect for chilly nights, meal prep, or when you just need something soul-soothing and delicious. One pot, easy to make, and impossible to resist.

Creamy Chicken Soup With Pasta & Spinach

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Creamy chicken soup with pasta and spinach is a comforting and flavorful dish that combines tender chicken, hearty pasta, and nutritious spinach in a rich and creamy broth. It's a versatile soup that can be adapted to different tastes and preferences, making it a popular choice for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Lunch, Main Course
Cuisine: American, Northeast
Calories: 691
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb Chicken Breast shredded or chopped
  • 4 Cups Chicken Broth low sodium (or vegetable broth)
  • 2 tsp Olive Oil
  • ½ Cup Yellow Onion chopped fine
  • 1 Cup Carrots small diced
  • ½ Cup Celery fine dice
  • 2 Cloves Garlic minced
  • 1½ Cups Mild Cheddar Cheese
  •  
    1 Cup Cream Cheese softened
  • ½ Cup Heavy Cream
  • ½ tsp Kosher Salt to taste
  • ½ tsp Ground Black Pepper to taste
  •  
    2 Cups Ditalini Pasta or comparable small pasta
  • 2 Cups Spinach Chopped
Garnish
  • ½ Cup Parmesan Cheese

Method
 

  1. Heat your pot or Dutch oven, then add the vegetables and get those aromatics going! Stir them around as they cook until they're nice and tender.
  2. Now, introduce the cooked chicken to the pan. Let it heat through and absorb the flavors of the vegetables for a couple of minutes, stirring occasionally.
  3. It's time to build the creamy base. Pour in the rich broth, followed by the heavy cream and cream cheese. Give it a stir, then cover the pot and bring the soup to a boil. Once it's bubbling, reduce the heat and let it simmer gently for 15 minutes, allowing the flavors to meld.
  4. Now, add the pasta to the simmering soup. Let it bubble away gently until the pasta is cooked to your liking, usually around 8-10 minutes. Once the pasta is ready, stir in the cheddar cheese, allowing it to melt into the creamy broth and create a luscious texture.
  5. As the pasta reaches perfect tenderness, it's time to add the spinach. Gently fold it into the simmering soup, watching as it wilts and releases its vibrant color. Be sure to taste and adjust the seasoning with a sprinkle of salt and a grind of black pepper. Then, ladle the soup into bowls and savor the comforting flavors.

Nutrition

Serving: 12ozCalories: 691kcalCarbohydrates: 51gProtein: 38gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 147mgSodium: 1354mgPotassium: 709mgFiber: 3gSugar: 6gVitamin A: 5796IUVitamin C: 7mgCalcium: 402mgIron: 2mg

Notes

Chicken:
  • Cooked chicken is key: Using pre-cooked chicken (rotisserie, leftover, etc.) saves time and ensures tender results.
  • Dark meat for flavor: While chicken breasts work, using some dark meat (thighs, legs) adds richness.
  • Shred or dice: Shredding creates a more integrated texture, while dicing offers more defined bites.
Vegetables:
  • Aromatics are essential: The classic trio of onions, carrots, and celery builds flavor.
  • Sautéing is key: Don't skip this step! It develops depth and sweetness in the vegetables.
  • Garlic for punch: Freshly minced garlic is best for its pungent aroma and flavor.
  • Spinach at the end: Add spinach towards the end of cooking to preserve its color and nutrients.
Creamy Base:
  • Broth choice matters: Homemade or low-sodium store-bought broth is ideal.
  • Cream content: Heavy cream or half-and-half create richness. Adjust the amount for desired creaminess.
  • Cream cheese for tang: Cream cheese adds a subtle tang and helps thicken the soup.
  • Cheese matters: Cheddar adds sharpness, Parmesan adds saltiness. Consider a blend!
Pasta:
  • Small shapes are best: Ditalini, orzo, mini shells, etc., cook quickly and hold the sauce well.
  • Cook to al dente: Slightly firm pasta is ideal. Overcooked pasta can make the soup mushy.
Seasoning:
  • Salt and pepper are essential: Season to taste throughout the cooking process.
  • Herbs and spices: Fresh or dried herbs (thyme, Italian seasoning) add complexity.
  • Optional extras: A pinch of red pepper flakes or a squeeze of lemon juice can brighten the flavors.
Other Tips:
  • Don't overcook: Simmer gently to avoid curdling the dairy or overcooking the chicken and vegetables.
  • Adjust consistency: If the soup is too thick, add more broth. If it's too thin, simmer uncovered to reduce or use a cornstarch slurry.
  • Garnish generously: Fresh parsley, a sprinkle of cheese, or croutons add visual appeal and flavor.

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Ingredients

Ingredients:

  1. 1 lb (450g) cooked shredded or chopped chicken breast (rotisserie chicken works great!)
  2. 4 cups (1L) low-sodium chicken broth (or vegetable broth)
  3. 2 teaspoons olive oil
  4. 1/2 cup chopped onion
  5. 1 cup diced carrots
  6. 1/2 cup diced celery
  7. 2 garlic cloves, minced
  8. 1 1/2 cups shredded mild cheddar cheese
  9. 1 cup cream cheese, softened
  10. 1/2 cup heavy cream
  11. 1/2 teaspoon kosher salt
  12. Fresh black pepper (to taste)
  13. 2 cups uncooked ditalini pasta (or any other small pasta)
  14. 2 cups chopped spinach
  15. 1/2 cup parmesan cheese for garnish (optional)

 

Image Gallery Creamy Chicken Soup With Pasta & Spinach

Storage & Leftovers

Storage:

  • Refrigerator:
    Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.

  • Freezer:
    Freeze in individual portions (without the pasta if possible) for up to 2 months. Creamy soups can sometimes separate when frozen, so stir well when reheating. Cooked pasta may become soft, so consider freezing the soup without it and adding fresh pasta when serving.

Reheating:

  • Stovetop (Best Method):
    Reheat over medium-low heat, stirring often. Add a splash of broth or milk to loosen the soup if it has thickened.

  • Microwave:
    Heat in 1-minute intervals, stirring between each, until hot. Add a little liquid if needed.

Pro Tips:

  • If prepping ahead, cook and store the pasta separately to avoid it becoming mushy.

  • Add a handful of fresh spinach right before serving leftovers to revive the vibrant texture and flavor.

  • Garnish with a fresh grind of black pepper or grated parmesan for a just-made feel.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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White Chicken Chili

White Chicken Chili

Creamy, comforting, and packed with bold flavor, this White Chicken Chili is a delicious twist on the classic. Tender chunks of chicken simmer with white beans, sweet corn, and a medley of warming spices in a rich, creamy broth. It’s hearty, satisfying, and perfect for cozy nights or casual get-togethers.

This recipe isn’t just crave-worthy—it’s versatile, too. You can easily dial up the heat, toss everything in a slow cooker for a hands-off approach, or pile on your favorite toppings like shredded cheese, avocado, lime, and tortilla chips.

Why You’ll Love It:

✔️ Busy weeknights – Quick, simple, and family-friendly
✔️ Feeding a crowd – Makes a big batch and reheats like a dream
✔️ Chilly nights in – The ultimate bowl of comfort
✔️ Totally customizable – Adjust spices, toppings, or even make it dairy-free

Get ready to warm up with a bowl of creamy, soul-soothing White Chicken Chili—your new go-to comfort food!

White Chicken Chili

No ratings yet
White chicken chili is a creamy, comforting twist on traditional chili. It features tender chicken, white beans, and a blend of spices in a rich, flavorful broth. Often simmered with green chiles and corn, it's a delicious and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6 People
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 152
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 15.5oz Cannellini Beans drained & rinsed.
  • 3 ½ cups Chicken Broth
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion
  • 4 Cloves Garlic minced
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 15oz Yellow Corn
  •  
    2 4oz Green Chiles (canned)
  •  
    1 8oz Cream Cheese dice into small cubes
  • 2 ½ cups Chicken Breast shredded
  • 2 Tbsp Fresh Cilantro chopped
  • 1 Tbsp Lime Juice

Method
 

  1. Take 1 cup of the cooked cannellini beans and 1/2 cup of the chicken broth. In a blender, process these ingredients until they form a smooth puree. Set the puree aside for later use.
    2 15.5oz Cannellini Beans, 3 ½ cups Chicken Broth
  2. Warm the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 3 minutes, stirring occasionally, until it begins to soften. Next, add the minced garlic. Sauté for another 30 seconds, or until the garlic becomes fragrant.
    1 ½ Tbsp Olive Oil, 1 Small Yellow Onion
  3. Now, it's time to add the spices. Sprinkle in the coriander, cumin, chili powder, salt, oregano, and black pepper. Stir the spices into the onion and garlic mixture, and cook for 1 minute. Stir a few times to prevent the spices from burning.
    4 Cloves Garlic, 2 tsp Ground Coriander, 1 ½ tsp Ground Cumin, 1 tsp Chili Powder, 1 tsp Kosher Salt, ½ tsp Dried Oregano, ½ tsp Ground Black Pepper
  4. Next, add the corn and diced green chiles to the pot. Stir to combine with the other ingredients. Cook for 2 minutes, stirring occasionally, to allow the flavors to meld.
    1 15oz Yellow Corn, 2 4oz Green Chiles (canned)
  5. Pour the smooth bean puree and the remaining 3 cups of chicken broth into the pot. Stir to combine the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for 10 minutes.
    1 8oz Cream Cheese
  6. Add the cream cheese to the pot and stir gently until it melts completely and is fully incorporated into the chili.
    2 ½ cups Chicken Breast
  7. Add the remaining cannellini beans and shredded chicken to the pot. Stir gently to combine all the ingredients. Cook for an additional 2 minutes to allow the flavors to meld and the chicken to warm through.
    1 Tbsp Lime Juice
  8. Take the pot off the heat. Stir in the chopped cilantro and lime juice, distributing them evenly throughout the chili. Ladle the chili into bowls and serve hot. Top with tortilla chips, shredded cheese, and diced avocado, if desired.
    2 Tbsp Fresh Cilantro

Nutrition

Serving: 12ozCalories: 152kcalCarbohydrates: 7gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 54mgSodium: 1944mgPotassium: 443mgFiber: 1gSugar: 2gVitamin A: 134IUVitamin C: 3mgCalcium: 38mgIron: 1mg

Notes

  • 1. Flavor Boosters:
    • Spice It Up: Don't be afraid to experiment with different chiles. Jalapeños, poblanos, or even a touch of chipotle powder can add a kick.
    • Aromatics are Key: Sautéing onions and garlic in oil or butter before adding other ingredients builds a flavorful foundation for your chili.
    • Toast the Spices: Toasting spices like cumin, coriander, and chili powder in a dry pan for a few minutes before adding them to the chili deepens their flavor.
    • Zest It Up: A squeeze of lime juice or a tablespoon of white wine vinegar added at the end brightens the flavors of the chili.
    • Umami Bomb: For an extra layer of savory depth, add a tablespoon or two of white miso paste to the chili.
    2. Chicken:
    • Bone-In, Skin-On for Flavor: Using bone-in, skin-on chicken thighs or breasts adds more flavor to the broth. Just be sure to remove the skin and bones before shredding the chicken.
    • Rotisserie Chicken Shortcut: For a quick and easy option, use a rotisserie chicken.
    • Don't Overcook: Overcooked chicken can be dry. Simmer the chicken until it's just cooked through, then shred it.
    3. Beans:
    • Variety is Key: Use a mix of white beans, such as cannellini, Great Northern, or navy beans, for a variety of textures and flavors.
    • Canned or Dried: Canned beans are convenient, but if you have time, cooking dried beans from scratch adds even more flavor.
    • Smooth Operator: For a creamier chili, puree a portion of the beans before adding them to the pot.
    4. Liquids:
    • Broth Matters: Use a good-quality chicken broth for the best flavor.
    • Adjust as Needed: If the chili becomes too thick, add more broth or water to thin it out.
    5. Toppings:
    • Garnish Generously: Toppings add texture and flavor. Consider shredded cheese, sour cream, avocado, chopped cilantro, tortilla strips, or a dollop of guacamole.
    • Fresh is Best: Freshly chopped cilantro and a squeeze of lime juice added just before serving brighten the flavors.
    Bonus Tip:
    • Slow Cooker Magic: White chicken chili is perfect for the slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
    With these tips and tricks, you'll be creating bowls of white chicken chili that are both comforting and bursting with flavor! 

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Ingredients

Ingredients:

  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 3 ½ cups chicken broth
  • 1 ½ tablespoons olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 (15-ounce) can yellow corn, drained
  • 2 (4-ounce) cans chopped green chiles
  • 1 (8-ounce) package cream cheese, cut into small cubes
  • 2 ½ cups shredded cooked chicken breast
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice

Image Gallery White Chicken Chili

white chicken chili

White Chicken Chili

White Chicken Chili

white chicken chili

Storage & Leftovers

Storing Your Leftover White Chicken Chili:

  • Cool Down: Allow the chili to cool to room temperature before storing. This prevents condensation, which can water down the chili.
  • Proper Container: Use an airtight container to maintain freshness and prevent the chili from absorbing other flavors in your fridge.  
  • Refrigerator Storage: Store leftover white chicken chili in the refrigerator for up to 4 days.
  • Freezer-Friendly: You can freeze it for up to 3 months.  
     

Reheating Tips:

  • Thaw if Frozen: If frozen, thaw the chili in the refrigerator overnight or in a bowl of cold water. 
  • Stovetop Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally. You might need to add a little chicken broth or water to thin it out. 
  • Microwave Reheating: Heat in short bursts, stirring between each burst, until warmed through.

Extra Tips for Chili Connoisseurs:

  • Cream Cheese Consideration: If you’ve frozen the chili, the cream cheese might separate slightly upon thawing. Just give it a good stir when reheating, and it should come back together.
  • Flavor Revival: When reheating, add a squeeze of fresh lime juice and a sprinkle of fresh cilantro to brighten the flavors.
  • Spice Adjustment: If you want to adjust the spice level when reheating, add more chili powder or a pinch of cayenne pepper for extra heat.

With these tips, you can enjoy your homemade white chicken chili even days after you’ve made it!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo

This Shrimp & Sausage Gumbo is a bold, soul-satisfying Southern classic that brings the rich flavors of Louisiana straight to your kitchen. Smoky andouille sausage, tender shrimp, and the “holy trinity” of Cajun cooking—onion, celery, and bell pepper—are simmered in a deeply flavorful, slow-cooked roux-based broth.

Seasoned with Cajun spices and served over a bed of fluffy white rice, this gumbo is hearty, comforting, and loaded with authentic Creole flavor. Whether you’re serving it up for Sunday supper, game day, or a cozy night in, it’s the kind of dish that gets better with every bite—and even better the next day.

Customizable, freezer-friendly, and guaranteed to impress, this Shrimp & Sausage Gumbo is a must-make for anyone craving real Southern comfort.

Shrimp & Sausage Gumbo

No ratings yet
Shrimp & Sausage Gumbo is a flavorful and hearty dish that embodies the vibrant flavors of Louisiana Cajun cuisine. This comforting stew features tender shrimp, savory sausage, a rich and flavorful broth, and the "holy trinity" of vegetables (onions, celery, and bell peppers). It's a delicious and satisfying meal that's perfect for a chilly evening or a Mardi Gras celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour
  • 1 Small Yellow Onion
  • 1 Medium Green Bell Pepper Seeds and ribs removed, chopped.
  • 1 Stalks Celery Finely Sliced
  • 12 oz Andouille 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
  • 1 Bay Leaf
  • 1 lb Medium shrimp 26/30 or 31/40 is the size for medium. Peeled & deviened.
  • 3 Scallions Sliced for serving.
Optional
  • 1 White rice Pre-Cooked for serving.

Method
 

  1. The foundation of any great gumbo is the roux. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 12-15 minutes, stirring constantly, until the mixture turns a deep, dark caramel color. This will give your gumbo a rich, complex flavor.
    4 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour
  2. Add the chopped onions, bell peppers, and celery to the pot. These three vegetables are known as the "holy trinity" in Cajun and Creole cooking, and they form the flavor base of many dishes. Cook the vegetables, stirring occasionally, until they are softened and fragrant. Then, add the sliced sausage to the pot. Cook until the sausage is browned, then stir in the minced garlic, Cajun seasoning, and a pinch of salt and pepper.
    1 Small Yellow Onion, 1 Medium Green Bell Pepper, 1 Stalks Celery, 12 oz Andouille sausage, 2 Cloves Garlic, 1 tbsp Cajun seasoning , 1 pinch Kosher Salt, 1 pinch Black Pepper
  3. Pour the chicken broth and the diced tomatoes into the pot with the vegetables and sausage. Add a bay leaf for an extra layer of flavor. Stir the mixture well to combine all the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the gumbo uncovered for about an hour, stirring occasionally. This simmering process allows the flavors to meld and deepen, and the gumbo will thicken slightly as it simmers.
    4 Cup Chicken Broth, 15 oz Diced Tomatoes, 1 Bay Leaf
  4. In the final 6 minutes of cooking, add the shrimp to the pot. Stir gently to distribute the shrimp throughout the gumbo. Cook until the shrimp turn pink and are opaque throughout, about 6 minutes. Be careful not to overcook the shrimp, as they can become tough and rubbery. Taste the gumbo and adjust the seasonings if needed. You may want to add more salt, pepper, or hot sauce to your liking.
    1 lb Medium shrimp, 3 Scallions
  5. Stir most of the chopped scallions into the gumbo, reserving a small amount for garnish. Divide the cooked white rice among serving bowls. Ladle the flavorful gumbo over the rice, making sure to include plenty of shrimp and sausage in each serving. Top each bowl with the remaining chopped scallions. This will add a pop of color and a fresh onion flavor to the dish. Serve the gumbo immediately while it's hot.
    1 White rice, 3 Scallions

Nutrition

Serving: 12ozCalories: 590kcalCarbohydrates: 21gProtein: 46gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 286mgSodium: 1096mgPotassium: 983mgFiber: 3gSugar: 6gVitamin A: 1919IUVitamin C: 30mgCalcium: 151mgIron: 4mg

Notes

Ingredients:
  • Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw completely before adding to the gumbo.
  • Sausage: Andouille sausage is traditional, but you can use other smoked sausages like kielbasa or chorizo.
  • Roux: The roux is the foundation of gumbo. It's made with butter and flour cooked until a deep brown color.
  • Vegetables: The "holy trinity" of Cajun cooking—onions, bell peppers, and celery—is essential for flavor.
  • Broth: Use a good quality chicken or seafood broth.
  • Tomatoes: Diced tomatoes add acidity and sweetness to the gumbo.
  • Seasonings: Cajun seasoning is a must, along with salt, pepper, and a bay leaf.
  • Rice: Serve the gumbo over cooked white rice.
Cooking Tips:
  • Make the Roux: Cook the roux slowly and stir constantly to prevent burning. The darker the roux, the deeper the flavor of the gumbo.
  • Don't Overcrowd the Pot: When sautéing the vegetables and sausage, avoid overcrowding the pot. This will ensure that they cook evenly and brown properly.
  • Simmer Gently: Simmer the gumbo gently to allow the flavors to meld and the sauce to thicken.
  • Add Shrimp Last: Add the shrimp towards the end of the cooking time to prevent overcooking.
  • Adjust Seasonings: Taste the gumbo before serving and adjust the seasonings as needed.
Serving Suggestions:
  • Garnish: Garnish with chopped scallions or fresh parsley.
  • Sides: Serve with crusty bread or potato salad.
  • Hot Sauce: Offer hot sauce on the side for those who like extra heat.
Variations:
  • Chicken and Sausage Gumbo: Add cooked chicken to the gumbo along with the sausage.
  • Seafood Gumbo: Use a variety of seafood, such as crab, oysters, or fish.
  • Vegetarian Gumbo: Omit the sausage and use vegetable broth. Add okra for thickening.
With these tips, you'll be able to create a delicious and authentic Shrimp & Sausage Gumbo that will transport your taste buds to Louisiana!

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Ingredients

  • For the Roux:

    • 4 tablespoons unsalted butter
    • ¼ cup all-purpose flour

  • For the Gumbo:

    • 1 small yellow onion, chopped
    • 1 medium green bell pepper, seeds and ribs removed, chopped
    • 1 stalk celery, finely sliced
    • 12 oz andouille sausage, sliced into ½-inch rounds
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Cajun seasoning (without salt)
    • Pinch of kosher salt, to taste
    • Pinch of black pepper, to taste
    • 4 cups low-sodium chicken broth
    • 1 (15 oz) can fire-roasted diced tomatoes
    • 1 bay leaf
    • 1 lb medium shrimp (26/30 or 31/40 count), peeled and deveined
    • 3 scallions, sliced for serving

  • Optional:

    • Cooked white rice, for serving

Image Gallery Shrimp & Sausage Gumbo

Storage & Leftovers

🧊 Storage:

  • Let the gumbo cool completely before storing.

  • Transfer to an airtight container and refrigerate for up to 4 days.

  • Store rice separately if possible to prevent it from soaking up too much broth.

🔥 Reheating:

  • Reheat gently on the stovetop over medium heat, stirring occasionally.

  • You can also microwave in short bursts, stirring between intervals, until heated through.

  • Add a splash of broth or water if the gumbo thickens too much in the fridge.

❄️ Freezing:

  • Gumbo freezes very well!

  • Freeze in individual portions or larger batches (minus the rice) for up to 3 months.

  • Thaw overnight in the fridge, then reheat on the stovetop.

💡 Pro Tip:
If using shrimp, try to undercook them slightly before freezing—this prevents overcooking when reheating.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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