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Shrimp Gumbo

3

0 min

Shrimp Gumbo

Shrimp Gumbo Photo 1

Time

0 min

Serving

6 persons

Calories

431

Rating

3.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • ½ tablespoons olive oil: 1 piece
  • medium onion: 1 piece (chopped)
  • green bell pepper: 1 piece (chopped)
  • jalapeno pepper, seeded and chopped: 1 piece (to taste, optional)
  • garlic: 3 clove (minced)
  • Mexican-style stewed tomatoes, undrained: 2 cans (14.5 ounce cans)
  • ⅓ cups chicken broth: 2 piece
  • uncooked long grain and wild rice mix, with seasoning packet: 1 pack (6 ounce pack)
  • fully cooked hot Italian sausage, cut into 1/4-inch thick slices: 1 pack (12 ounce pack)
  • raw small shrimp, shelled and deveined: 1 pound

Metric Conversion

Stages of cooking

Shrimp Gumbo Photo 21
Shrimp Gumbo Photo 32
Shrimp Gumbo Photo 43
  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.
    Shrimp Gumbo Photo 2
  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.
    Shrimp Gumbo Photo 3
  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.
    Shrimp Gumbo Photo 4

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