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Cheater Gumbo

"This started out as a clean-out-the-cupboard-and-fridge soup and ended as the world's easiest (not to mention healthier) gumbo. The split peas (which I never really liked before) magically create the thickness, color, and flavor you traditionally get from roux, sautéed peppers, and celery, gumbo file powder, and rice - without including any of them. This tastes even better the next day, as the peas continue to collapse and thicken the broth."

Ingredients :

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 12 ounces spicy andouille sausage, chopped
• salt
• 4 cups low-sodium chicken broth (such as Swanson® Natural Goodness®)
• 1 cup split peas, picked over
• 2 bay leaves
• 3 cups sliced zucchini
• salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 7M	Ready in : 58M

• Heat oil in a 4-quart Dutch oven over medium heat. Add onion and salt; cook, stirring, until softened but not browned, about 5 minutes. Increase heat to medium-high. Add sausage and cook, stirring, until browned, 3 to 5 minutes.
• Stir chicken broth, split peas, and bay leaves into the Dutch oven; bring to a boil. Reduce heat to low and simmer, covered, until split peas are tender and beginning to collapse, 25 to 30 minutes. Stir in zucchini and simmer until tender, about 5 minutes. Season with salt and pepper. Discard bay leaves before serving.

Notes :

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