If you love cozy Southern comfort food (like jambalaya and shrimp and grits) but don’t want an all-day cooking project, this Easy Shrimp Gumbo is the recipe for you. It has all the classic gumbo vibes—tender shrimp, okra, a flavorful broth, and that rich, savory “one more bite” taste—without needing a complicated roux.
I know some will say, “it’s not a real gumbo recipe if it doesn’t start with a roux.” Yeah, yeah, yeah. I hear you. But this is a quick and easy gumbo that tastes so much like traditional southern recipes. Promise. Serve it over a scoop of rice, and you’ve got a dinner that feels like it came straight from Louisiana… but it’s totally doable at home.
Just like classic gumbo, this recipe includes the “holy trinity” (onions, green bell peppers and celery). The best part? It’s made in one pot and uses pantry-friendly ingredients like canned tomatoes, broth, seasonings, and a quick flour-and-water slurry to thicken it up right at the end.
Why I Love This Easy Shrimp Gumbo
- It has big Southern flavor, without complicated steps.
- There is no roux required (but it still turns out thick and stew-like!)
- It’s a one pot recipe with simple ingredients.
- The shrimp cooks quickly and stays tender.
- It’s perfect served over rice for a hearty meal.
- It’s a great recipe to make for having leftovers (hello, next-day lunch!)
Ingredients Needed:
- Celery, onion, green bell pepper – the base of so many Southern recipes and where the flavor begins!
- Olive oil – for sautéing the veggies
- Petite diced tomatoes – adds richness and a little tang to the broth
- Okra – traditional gumbo ingredient that adds flavor and also helps thicken
- Bay leaves – gives that slow-simmered flavor
- Seasonings – lemon pepper, seasoned salt, thyme, garlic powder, salt, black pepper
- Chicken bouillon + chicken broth – adds deep savory flavor quickly
- Shrimp – the star of the show (use peeled and deveined for easy prep)
- Flour + water – quick thickener added at the end for that stew-like consistency
- Cooked rice – for serving (don’t skip it… it makes the meal!)
How to Make Easy Shrimp Gumbo
This gumbo is as simple as sauté → simmer → add shrimp → thicken → serve.
- Sauté the vegetables (celery, onion, bell pepper) in olive oil until the onion turns translucent.
- Add the tomatoes, okra, bay leaves, seasonings, bouillon, and broth. Cover and simmer on low for about 30 minutes to let the flavors come together.
- Add the shrimp, cover, and cook until the shrimp is pink and cooked through.
- Stir together flour and water to make a quick slurry, then add a little at a time to thicken the gumbo to a stew-like consistency.
- Remove bay leaves and serve over rice.
Recipe Tips
- Using petite diced tomatoes helps keep the texture smooth and stew-like.
- Don’t overcook the shrimp. Shrimp cooks fast—once it’s pink and firm, it’s ready.
- Add the thickener slowly. You may not need all of it—gumbo should be thick, but still spoonable.
- If you want it spicier, add: a pinch of cayenne or red pepper flakes, and include hot sauce at the table.
What to Serve with Shrimp Gumbo
This is a meal on its own, but if you want to round it out… consider serving with Dutch oven bread, crusty bread toasted with garlic bread spread, sweet potato biscuits or buttermilk cornbread. A simple green salad and sweet iced tea would be a great pairing too. Keeping with the southern theme, consider serving banana pudding or bread pudding for dessert!
Storage + Reheating
- Store leftover gumbo in an airtight container in the refrigerator for up to 2 days.
- Re-heat gently on the stove over low heat until hot.
- If it thickens too much, add a splash of broth or water.
This Easy Shrimp Gumbo is one of those cozy, comforting dinners that feels like it took all day… but it really comes together with minimal effort. Serve it over warm rice, add a little hot sauce if you like things spicy, and don’t forget some crusty bread on the side to soak up every last bit of that flavorful broth. It’s a simple, satisfying meal you’ll want to make again and again—especially when you’re craving something hearty and homemade.
Easy Shrimp Gumbo
Equipment
- 2-Quart Saucepan (for cooking the gumbo)
Ingredients
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 tablespoon extra virgin olive oil
- One 14.5-ounce can petite diced tomatoes (with juices)
- 1 cup fresh or frozen chopped okra
- 2 whole bay leaves
- 1 teaspoon lemon pepper
- ¾ teaspoon Lawry's seasoned salt
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 1 cube chicken bouillon
- 1 cup chicken broth
- 2 pounds medium shrimp, peeled & de-veined
- 1 tablespoon all purpose flour
- 2 tablespoons water
- cooked rice, for serving
Instructions
- In a 2-quart saucepan, saute the celery, onion and bell pepper in the oil over medium heat until the onion is translucent, about 5 minutes. Add all remaining ingredients (except shrimp, flour, water and rice). Cover the pan, and simmer on low for 30 minutes.
- Add the shrimp, cover and cook for 10 to 15 more minutes.
- In a small bowl, mix the flour with the water and stir it slowly into the gumbo. You may not need to add it all, so add a little, stir the gumbo for a few minutes, and see how thick it gets. You want it to have a stew-like consistency.
- Remove the bay leaves and serve in shallow bowls over rice.
Notes
- Add the flour-and-water slurry slowly—you may not need all of it. Gumbo should be thick and stew-like, but still spoonable.
- Don’t overcook the shrimp (they cook quickly!).
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
