Easy Shrimp Gumbo Recipes

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QUICK SHRIMP GUMBO



Quick Shrimp Gumbo image

This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon canola oil
1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1-1/2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup uncooked instant rice
Lemon slices, optional

Steps:

  • In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

EASY SAUSAGE AND SHRIMP GUMBO



Easy Sausage and Shrimp Gumbo image

This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.

Provided by Papa Jay

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h32m

Yield 8

Number Of Ingredients 11

1 cup canola oil
1 cup all-purpose flour
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
1 pound andouille sausage, chopped
2 tablespoons Cajun seasoning
2 cloves garlic, chopped
1 teaspoon freshly ground black pepper
6 cups low-sodium chicken stock
1 pound peeled and deveined small shrimp

Steps:

  • Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
  • Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
  • Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g

SHRIMP GUMBO



Shrimp Gumbo image

This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.

Provided by Laura

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped, or more to taste
3 cloves garlic, minced
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
2 ⅓ cups chicken broth
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
1 pound raw small shrimp, shelled and deveined

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
  • Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 35.3 g, Cholesterol 161.6 mg, Fat 19.4 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 5.8 g, Sodium 1841.9 mg, Sugar 7.7 g

SHRIMP GUMBO



Shrimp Gumbo image

A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 11 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 carton (32 ounces) chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

EASY SHRIMP GUMBO



Easy Shrimp Gumbo image

Make and share this Easy Shrimp Gumbo recipe from Food.com.

Provided by Chef Diva Divine

Categories     Gumbo

Time 1h13m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons low-fat margarine
2 onions (sliced)
1 green pepper (sliced thin)
3 teaspoons garlic (minced)
2 tablespoons all-purpose flour
3 cups beef broth
1 teaspoon pepper sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
10 ounces frozen okra (cut & thawed)
16 ounces whole tomatoes (undrained)
6 ounces tomato paste
1 lb frozen shrimp (peeled or deveined)
3 cups cooked rice
1/4 cup fresh parsley (chopped)
1 tablespoon cajun seasoning (optional)

Steps:

  • Heat Margarine in dutch oven medium heat.
  • Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
  • Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
  • Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
  • Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
  • Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
  • Remove Bay Leaf , serve over rice and sprinkle with parsley.

Nutrition Facts : Calories 286.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 147.7, Sodium 904.9, Carbohydrate 45.6, Fiber 4.7, Sugar 9.1, Protein 22.7

SHRIMP GUMBO



Shrimp Gumbo image

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Provided by Alton Brown

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  • Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

SHRIMP GUMBO



Shrimp Gumbo image

This recipe is intended for a festival or large gathering and is suited for serving a large number of people.

Provided by Food Network

Categories     main-dish

Time 2h4m

Yield 125+ servings

Number Of Ingredients 16

1 cup all-purpose flour
1 cup vegetable oil
1 whole chicken, cut into pieces
2 sticks butter (or bacon grease)
3 gallons tomatoes, crushed
2 gallons sliced okra
8 bell peppers, chopped
1 gallon chopped celery
1 1/2 gallons chopped onions
Salt and freshly ground black pepper
Garlic powder
Cajun seasoning
Old Bay seasoning
Hot sauce (recommended: Louisiana)
1 package shrimp boil
12 pounds small shrimp, peeled (or big shrimp, cut in pieces)

Steps:

  • To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally.
  • To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired.
  • Serve over rice.

SHRIMP GUMBO



Shrimp Gumbo image

Shrimp Gumbo is a fast microwave soup that is quick and easy to prepare. We love it with a loaf of sourdough french bread. I made a few changes to the original recipe from Barbara Kafka's Microwave Gourmet Heathstyle Cookbook.

Provided by ellie_

Categories     Gumbo

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

6 cloves garlic, pressed
1 small red bell pepper, cut into 2 inch chunks
3 stalks celery, with leaves,cut into 2 inch pieces
6 scallions, cut into 2 inch pieces
2 tablespoons chili powder
1 teaspoon dried thyme
2 teaspoons vegetable oil
1 lb large shrimp, peeled and deveined
1 lb spicy sausage, cut into chunks and fried
8 ounces fresh okra, trimmed and sliced into 1 inch pieces or 1 (10 ounce) package frozen sliced okra
1 (15 ounce) can diced tomatoes
3 cups vegetable broth

Steps:

  • Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
  • Cover with plastic wrap.
  • Cook at 100% for 10 minutes.
  • Prick plastic to release steam.
  • Remove from oven and uncover.
  • Mound vegetable in the center of the dish.
  • Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
  • Pour tomatoes over shrimp.
  • Cover tightly with plastic wrap.
  • Cook for 3 minutes.
  • Prick plastic.
  • Stir ingredients well.
  • Continue cooking for 2 minutes.
  • Prick plastic.
  • Remove from oven.
  • Uncover and add broth.
  • Cook, uncovered, for 2 minutes or until hot.

Nutrition Facts : Calories 307.1, Fat 20.4, SaturatedFat 6.8, Cholesterol 129.5, Sodium 650, Carbohydrate 10, Fiber 3.1, Sugar 3.4, Protein 21.4

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