Shrimp Gumbo Casserole
Dive into the bold, hearty flavors of the South with this Shrimp Gumbo Casserole—a one-pan wonder that combines the richness of traditional gumbo with the ease of a baked casserole. Packed with juicy shrimp, smoky Andouille sausage, fresh okra, and Cajun-seasoned vegetables, this comforting dish sits on a bed of fluffy white rice and is finished with a golden, lightly caramelized crust. A flavorful roux forms the base, giving it that authentic gumbo depth, while the inclusion of diced tomatoes adds a bright, tangy twist. Ready in just over an hour, this crowd-pleasing casserole is perfect for weeknight dinners or casual gatherings. Garnished with fresh parsley for a burst of color and freshness, it’s a satisfying way to bring the soulful essence of Creole cuisine to your table with minimal effort.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 8 ounces Andouille sausage (sliced)
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 Yellow onion (diced)
- 1 Bell pepper (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 2 cups Chicken broth
- 14.5 ounces Canned diced tomatoes (with juices)
- 1 cup Okra (sliced, fresh or frozen)
- 2 teaspoons Cajun seasoning
- 3 cups White rice (cooked)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, melt the butter. Stir in the flour to create a roux, cooking and stirring constantly for about 5-7 minutes or until it turns a light brown color.
Add the diced onion, bell pepper, celery, and garlic to the skillet. Cook for 5 minutes or until the vegetables are softened.
Slowly stir in the chicken broth, ensuring no lumps form. Add the canned diced tomatoes and okra, stirring to combine.
Season the mixture with Cajun seasoning, then bring everything to a simmer. Let it cook for 10 minutes, stirring occasionally.
Stir in the sliced andouille sausage and shrimp, cooking for an additional 5 minutes or until the shrimp turns pink and opaque.
Remove the skillet from heat and carefully fold in the cooked white rice until everything is evenly combined.
Transfer the mixture to the prepared baking dish and spread it out evenly. Cover the dish with foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the top slightly brown.
Remove from the oven and allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 30.0 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 609 mg | 47% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4188 mg | 89% | |
*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.
