Mardi Gras Inspired YUMbo

By Gina Caputo

Mardi Gras Inspired YUMbo

Mardi Gras inspired me to make something celebratory for dinner, so naturally I thought: Gumbo! But, truth be told, neither French nor Creole cooking are my wheelhouse and not my favorite flavors. So take note that this is likely a sacrilege to gumbo makers and lovers because this soup doesn't start with a roux, doesn't have okra in it and doesn't have file seasoning! But it was Mardi Gras that sparked the idea to make it so I'll still give credit where it's due. And it is DELICIOUS.


  • 16 oz spicy Italian sausage (pork, chicken or plant-based)
  • 12 oz peeled, deveined shrimp, defrosted
  • 8 oz crab meat
  • 1 Tbsp olive oil
  • 1 small, red onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, peeled and diced
  • 1 red, yellow or orange bell pepper, diced
  • 2 garlic cloves, minced
  • 1 28oz can diced tomatoes
  • 1 Tbsp Old Bay Seasoning + more to your liking
  • 2 Bay leaves
  • 4 cups Kettle & Fire bone broth (adds mega protein!!), chicken stock or veg stock
  • pinch cayenne pepper (optional)
  • sea salt
  • 1 bunch chiffonaded lacinto kale
  • Chopped fresh parsley for garnish


  1. Break up and cook sausage over medium heat in a large stock pot. Once browned, remove the sausage to a separate bowl but leave the drippings in the pot.
  2. Add the olive oil to the pot
  3. Then add onion, carrots, celery and bell pepper, stir to combine and cook about 5 minutes.
  4. Add garlic, stir to combine and cook another 2 minutes.
  5. Add can of diced tomatoes and 2-3 pinches of sea salt, stir to combine.
  6. Add the Old Bay seasoning and bay leaves.
  7. Cook veg mixture about 10 minutes or until everything gets softer.
  8. Add the 4 cups of bone broth or stock and bring to a low boil.
  9. Add your cooked sausage back in, defrosted shrimp and crab meat. Stir to combine so the shrimp is fully submerged and cook until the shrimp is pink and just cooked through.
  10. Taste and adjust seasoning, add more salt and a pinch of cayenne as desired.
  11. Finally, add the chiffonaded kale to the pot, stir to combine and cook until it’s wilted, usually takes from 1-3 minutes.
  12. Remove from heat and serve! Eat it like a stew or serve over rice. Top with fresh parsley!

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