Shrimp Gumbo

This is and adaptation of a recipe my sister in law gave me. It is hearty and delicious. You can make it as spicy or as mild as you like to your taste and it doesn't take long to make. Set out hot sauce for diners to season to their own liking.


Recipes · Soups, Stews and Chili Recipes · Stews · Gumbo Recipes


Prep Time: 25 mins
Cook Time: 45 mins
Servings: 6
Total Time: 1 hrs 10 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 1 ½ tablespoons olive oil

  • 1 medium onion, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 jalapeno pepper, seeded and chopped, or more to taste (Optional)

  • 3 cloves garlic, minced

  • 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained

  • 2 ⅓ cups chicken broth

  • 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet

  • 1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices

  • 1 pound raw small shrimp, shelled and deveined


Directions

  1. Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

  2. Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.

  3. Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

Cook's Notes:

Omit jalapenos and use mild sausage to lower heat level.

Water can be used instead of chicken broth, and you can use smoked sausage instead of fully cooked Italian sausage.


Nutrition Facts (per serving)

Nutrition Facts
431 Calories
19g Fat
35g Carbs
29g Protein


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