Easy Shrimp Gumbo

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A classic Southern recipe made easy! This shrimp gumbo is full of flavor, packed with okra and vegetables, and served over rice for a cozy, comforting meal.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: easy, gumbo, quick and easy, Shrimp

Servings: servings

Author: Lori Lange

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