For easy shrimp gumbo, gather 1/2 pound kielbasa, 3/4 pound shrimp, 1/2 cup rice, 1 can tomatoes and 1 cup chicken broth. Also organize 1/2 teaspoon chili powder, 1/8 teaspoon hot sauce, 1 1/2 cups green pepper, garlic and 1 cup onion. Prepare bay leaf and 1 teaspoon Italian seasoning.
First, mince onion and garlic finely, then chop green pepper and clean and devein the shrimp. Next, take the cooked kielbasa, cut it in half then break it down further into 1/4 inch slices. In a large skillet, heat a teaspoon of canola oil and add onion and garlic, simmering until tender. Next, add green pepper and cook for an additional two minutes before adding the kielbasa. Cook until sausage begins to brown.
Add spices, herbs, broth, hot sauce and diced, canned tomatoes, and bring contents to a boil. Reduce temperature to a simmer and add shrimp. As soon as the shrimp turn pink and are no longer translucent, stir in the uncooked rice and remove the skillet from the heat. After five minutes, check to see if the rice is tender. Add salt and pepper to taste and adjust if necessary. Retrieve the bay leaf from the stew and throw away, as you don't want a guest eating it. Ladle gumbo into waiting bowls and serve with lemon slices or wedges if desired. This recipe serves approximately four people.