Gumpacho (A Gumbo-Gazpacho Fusion)

Combining some of the ingredients from each of the two original recipe classics to form one new 'stew' to be enjoyed either warm or cold! And it's delicious! Serve over cooked white rice for a full meal.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 221 Calories

Ingredients

• 1 ½ tablespoons olive oil
• salt and ground black pepper to taste
• 3 tablespoons minced garlic
• 1 tablespoon chopped fresh parsley
• 1 tablespoon celery seed
• 2 yellow onions, chopped
• 1 (14 ounce) can tomato sauce
• 1 large cucumber, cubed
• 2 tablespoons white wine, or to taste
• 3 small potatoes, cut into long French fry-shaped strands
• 5 sausages, sliced
• 2 (14.5 ounce) cans chicken stock
• ¾ pound cooked shrimp, peeled and deveined
• 2 large roma (plum) tomatoes, sliced
• 1 (4 ounce) can whole green chile peppers, drained
• 2 ½ tablespoons chili powder, or to taste
• 1 tablespoon crushed bay leaf

Recipe Instructions

Step 1

Heat 1 1/2 tablespoons olive oil in a large pot over medium heat; cook and stir onions, garlic, and white wine until onions and garlic are tender and fragrant, about 10 minutes. Add potatoes and remaining 1 1/2 tablespoons olive oil; season with salt and black pepper. Cover and cook until potatoes are slightly tender, about 10 minutes.

Step 2

Stir sausage into onion-potato mixture; increase heat to high. Cover and cook until sausage is about halfway cooked, about 5 minutes. Add chicken stock, tomato sauce, shrimp, roma tomatoes, cucumber, green chile peppers, chili powder, parsley, bay leaf, and celery seed; bring to a boil. Cover and cook until heated through, about 20 minutes. Reduce heat to low and simmer until flavors have blended and sausage is fully cooked, 45 minutes.