Chicken Gumbo Soup

Chicken Gumbo Soup

By Janell Vezzani

My mother-in-law created this recipe, and it has thus far been our FAVORITE soup recipe.  It’s very forgiving.  You can use leftover chicken and vegetables, making it different every time.  Enjoy!

3 T dairy-free margarine

1 onion, chopped

1 green pepper, chopped

4 c chicken broth (dairy-free)

1 – 16 oz. can italian-style diced tomatoes

1 – 12.5 oz. can chicken chunks

1 – 4 oz. package little smoked sausages (double check dairy-content)

1 c frozen corn

2 c veggie chunks (mixed veggies, celery, zucchini, okra, summer squash, etc.)

1 bay leaf

1/2 tsp. salt

1/8 tsp. pepper

1/4 tsp. oregano leaves

1/2 tsp. chili powder

1/4 tsp. cumin

1/2 tsp. Grillmates Montreal Steak Seasoning (or a dash of liquid smoke, pepper, garlic, and paprika)

3 c rice, cooked

Saute onion and green pepper in dairy-free margarine.  Set aside.  Cut up little sausages and cook until brown.  Combine all of the ingredients (except for the rice) into a large sauce pan and simmer until vegetables are tender (about 25-30 minutes).  Scoop 1/2 c rice into a soup bowl and ladle soup on top.  Enjoy!

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