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Shrimp Gumbo

Shrimp Gumbo
  • Prep 30 min
  • Total 60 min
  • Ingredients 11
  • Servings 4
Enjoy Creole-style dinner with this flavorful hearty gumbo made with shrimp and veggies – ready in just an hour!
By Pillsbury Kitchens
Updated September 20, 2010

Ingredients

  • 2 tablespoons oil
  • 2 tablespoons all purpose or unbleached flour
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 medium green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
  • 1 1/2 cups sliced fresh okra (about 8 oz.)
  • 1 teaspoon dried Cajun seasoning
  • 1 lb. shelled deveined uncooked medium shrimp

Steps

  • 1
    Heat oil in Dutch oven or large saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook about 5 minutes or until mixture turns medium brown, stirring constantly.
  • 2
    Stir in onions, celery and bell pepper; cook about 4 to 5 minutes or until softened, stirring frequently.
  • 3
    Add garlic; cook and stir 30 to 60 seconds or until softened. Add tomatoes, broth, okra and Cajun seasoning; mix well. Bring to a boil. Reduce heat to low; partially cover and cook 25 to 30 minutes to blend flavors, stirring occasionally.
  • 4
    Add shrimp; cook an additional 5 minutes or until shrimp turn pink. If desired, serve with hot cooked rice.

  • Gumbo is one of the stars of Creole cuisine. Classic gumbo reflects key Creole ingredients and preparation methods. It starts with a brown roux, or cooked fat-flour mixture, and it is seasoned with diced onions, celery and green bell pepper. Creole chefs call this combination of aromatic vegetables the holy trinity.
  • Okra flavors and thickens many gumbo recipes. Fresh or frozen okra works equally well in this recipe.
  • To keep the oil and flour mixture from burning, use your heaviest Dutch oven or saucepan and whisk constantly while browning the roux.
  • To make Chicken Gumbo, omit shrimp and use boneless skinless chicken thigh meat cut into 1-inch pieces. Add chicken pieces along with the tomatoes.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
250
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
165mg
55%
Sodium
670mg
28%
Total Carbohydrate
20g
7%
Dietary Fiber
4g
16%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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