Quick Shrimp Gumbo
Savor the bold, comforting flavors of the South with this Quick Shrimp Gumbo—a hearty and satisfying dish that comes together in just 45 minutes! Featuring succulent shrimp, smoky andouille sausage, and tender okra simmered in a flavorful roux-based broth, this recipe delivers authentic Creole charm with a fraction of the effort. Aromatic vegetables like onion, bell pepper, and celery form the “holy trinity” base, while Cajun seasoning and a bay leaf infuse every bite with zesty spice. Perfectly balanced over a bed of steamed rice and garnished with fresh green onions, this easy shrimp gumbo is your go-to for a quick dinner that feels indulgent and soul-warming. Ideal for weeknights or impressing guests, this one-pot wonder ensures all the depth of a classic gumbo in record time.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup andouille sausage, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 cup okra, sliced (fresh or frozen)
- 1 tablespoon Cajun seasoning
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 2 cups steamed rice
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Whisk in the flour to create a roux, cooking and stirring constantly until it turns a medium brown color, about 5-7 minutes.
Add the diced onion, bell pepper, and celery to the pot, cooking for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Gradually add the chicken broth, stirring continuously to dissolve the roux.
Add the diced tomatoes, sliced sausage, okra, Cajun seasoning, bay leaf, salt, and pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to meld.
Add the shrimp to the pot during the last 5 minutes of cooking, cooking until they turn pink and opaque.
Remove the bay leaf and taste the gumbo, adjusting the seasoning if needed.
Serve the gumbo over steamed rice and garnish with sliced green onions.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
