Easy Shrimp Gumbo

Name: Easy Shrimp Gumbo
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 1 cup basmati rice; 5 tablespoons vegetable oil; 1 (12.8-ounce) package smoked andouille sausage; ¼ cup unsalted butter; ½ cup all-purpose flour; 1 onion; 1 green bell pepper; 3 ribs celery; 3 cloves garlic; 8 cups chicken stock; 1 (14.5-ounce) can petite diced tomatoes; 1 tablespoon Worcestershire sauce; 3 prigs fresh thyme; 2 bay leaves; 2 ½ cups frozen sliced okra; 1 ½ pounds medium shrimp; Kosher salt and freshly ground black pepper; ¼ cup chopped fresh parsley leaves; 1 tablespoon hot sauce

User Reviews

5.0

117 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
8 servings
Course
Soup

Easy Shrimp Gumbo

Iris Warren

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Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.

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Ingredients

Servings

1 cup basmati rice
5 tablespoons vegetable oil divided
1 (12.8-ounce) package smoked andouille sausage thinly sliced
¼ cup unsalted butter
½ cup all-purpose flour
1 onion diced
1 green bell pepper diced
3 ribs celery diced
3 cloves garlic minced
8 cups chicken stock
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon Worcestershire sauce
3 prigs fresh thyme
2 bay leaves
2 ½ cups frozen sliced okra
1 ½ pounds medium shrimp peeled and deveined
Kosher salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley leaves
1 tablespoon hot sauce

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Instructions

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
Whisk in flour until dark brown, about 20-25 minutes.
Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
Stir in okra until heated through, about 5 minutes.
Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
Remove from heat; discard bay leaves and stir in parsley.
Serve immediately with rice and hot sauce, if desired.