Best Easy Shrimp Gumbo Recipes

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

Ingredients

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

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

Ingredients

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

EASY SHRIMP & CHORIZO GUMBO

Easy Shrimp & Chorizo Gumbo image

This is a simple but hearty stew that's excellent to make on a chilly day. Serve it with a crusty baguette or steamed rice.

Provided by Pia Carli

Categories Seafood

Time 1h15m

Number Of Ingredients 14

Ingredients

2 shallots, finely chopped
3 garlic cloves, finely chopped
4 links spanish chorizo or 8 oz., sliced into coins
3/4 box chicken broth
2 bay leaves
1 12 oz jar of roasted red peppers, sliced into thin strips
1/2 c good red wine like pinot noir
2 can(s) great northern beans, drained and rinsed
2 Tbsp butter
2 Tbsp flour
1 lb 31-40 count shrimp, peeled & deveined
1 Tbsp freshly ground pepper
1/4 c fresh flat-leaf parsley, chopped
1 pkg chopped frozen spinach

Steps:

1. In a large dutch oven, heat and brown Chorizo without oil. After about 3 minutes, add the chopped shallots and garlic, cook until tender about 2 minutes. Add chicken broth, wine, roasted peppers, beans, ground pepper and bay leaves. Simmer for 10-15 minutes.
2. While the gumbo simmers, make the rue. In a small frying pan, melt the butter. Once all butter is melted and bubbling, add the flour and stir until all flour is incorporated. Cook the rue until it turns to a nutty-brown color. Remove from heat and add into the gumbo. Stir the gumbo as you pour in the rue.
3. Add the frozen chopped spinach and simmer another 10-15 minutes. Add the shrimp and cook and simmer for another 7-10 minutes. Taste for preferred saltiness; Chorizo and chicken broth may provide enough salt. Stir in and garnish with chopped parsley.