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Shrimp Gumbo
Shrimp Gumbo
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Prep Time:
10 minutes
Total Time:
35 minutes
Spicy shrimp gumbo with veggies over rice - ready in just 35 minutes for a delicious seafood dinner!
Ingredients:
  • 1/4 cup butter or margarine
  • 2 medium onions, sliced
  • 1 medium green bell pepper, cut into thin strips
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1/2 teaspoon red pepper sauce
  • 1/4 teaspoon salt
  • 1 dried bay leaf
  • 1 box (10 oz) frozen cut okra, thawed and drained
  • 1 can (14.5 oz) whole tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 3 cups hot cooked rice
  • 1/4 cup chopped fresh parsley
Instructions:
  • In a 4-quart Dutch oven, melt butter over medium heat. Sauté onions, bell pepper, and garlic in the butter for 5 minutes, stirring occasionally. Add flour and cook over medium heat, stirring constantly, until bubbly; then remove from heat.
  • Add the rest of the ingredients, excluding shrimp, rice, and parsley, and use a fork to crush the tomatoes while stirring. Bring to a boil, then lower the heat and let it simmer uncovered for 10 minutes, stirring occasionally.
  • Gently incorporate the shrimp into the gumbo, then cover and let simmer for about 5 minutes until the shrimp turn pink and firm. Take out the bay leaf, then ladle the soup over rice in bowls. Garnish with a sprinkle of parsley before serving.

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