One Pot Shrimp Gumbo Recipes

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

Ingredients

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

ONE-POT SHRIMP GUMBO

ONE-POT SHRIMP GUMBO image

Categories Shellfish

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large onion, sliced
1 green pepper, seeded and diced
3 ribs celery, sliced
3 cloves garlic, chopped
2 cans (14.5 oz each) stewed tomatoes
1 pkg (16 oz) frozen chopped okra, thawed
8 ounces kielbasa (from a 13 oz pkg), cut into 1/2-inch dice
2 large vegetable bouillon cubes (such as Knorr, from a 2.1 oz pkg)
1 1/4 cups white rice
1/4 teaspoon cayenne
1 pound shrimp, peeled and deveined, sliced in half lengthwise

Steps:

1. Heat oil in a large pot over medium heat. Add flour and cook 4 to 5 minutes, stirring constantly, until lightly browned. 2. Add onion, green pepper, celery and garlic; cook 10 minutes, stirring occasionally. Add tomatoes, okra, kielbasa, bouillon, rice, cayenne and 10 cups water. Cover and bring to a boil over high heat. Reduce heat to medium and simmer 20 minutes with cover ajar. Stir occasionally. 3. Stir in shrimp and cook 2 to 3 minutes, until cooked through.

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

Ingredients

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

HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO

Husband's Grandmother's Shrimp Gumbo image

My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.

Provided by ranch_maven

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h

Yield 12

Number Of Ingredients 20

Ingredients

1 pound smoked sausage links, cut into 1/4-inch slices
¼ pound bacon, chopped
2 cups chopped okra
1 (14.5 ounce) can diced tomatoes with green chile peppers
½ cup unsalted butter
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped green onions
⅔ cup finely chopped green bell pepper
⅔ cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups water
salt to taste
ground black pepper to taste
¼ teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g

SHRIMP GUMBO

Shrimp Gumbo image

Provided by Barbara Kafka

Categories dinner, one pot, main course

Time 35m

Yield Four to six servings

Number Of Ingredients 15

Ingredients

4 tablespoons butter
4 tablespoons flour
1 large yellow onion (about 1/2 pound), halved and sliced 1/4-inch thick
3 large celery ribs, trimmed, peeled and sliced 1/4-inch thick (about 1 1/2 cups)
1/2 cup coarsely chopped celery leaves
10 cloves garlic, smashed and peeled
1/2 teaspoon cayenne pepper
2 teaspoons file powder
2 cups canned or fresh chicken broth
1/2 pound fresh okra, trimmed but leaving pod intact
2 pounds medium shrimp (about 24 per pound), peeled
1 tablespoon kosher salt
2 tablespoons fresh lemon juice
Freshly ground black pepper
1/4 teaspoon red, hot-pepper sauce

Steps:

In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes. Stir in the flour thoroughly. Cook at 100 percent, uncovered, for eight minutes, until dark brown, stirring twice.
Add the onion, celery, celery leaves, garlic and cayenne pepper, stirring to coat with roux. Cook, uncovered, at 100 percent for five minutes.
Stir in file powder, broth and okra. Cover tightly with microwave plastic wrap. Cook at 100 percent for six minutes.
Uncover carefully and stir in the shrimp. Recover tightly and cook at 100 percent for five minutes. Slit the plastic and stir. Patch the plastic and cook for four minutes longer.
Uncover. Season to taste with salt, lemon juice, pepper and pepper sauce. Serve with white rice.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1002 milligrams, Sugar 4 grams, TransFat 0 grams

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