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Shrimp Gumbo

shrimp gumbo Entree
Shrimp Gumbo
  • Prep 10 min
  • Total 35 min
  • Servings 6

Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!

Updated October 7, 2010
Progresso Broth
Make with
Progresso Broth

Ingredients

  • 1/4
    cup butter or margarine
  • 2
    medium onions, sliced
  • 1
    medium green bell pepper, cut into thin strips
  • 2
    cloves garlic, finely chopped
  • 2
    tablespoons all-purpose flour
  • 3
    cups beef broth
  • 1/2
    teaspoon red pepper sauce
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    dried bay leaf
  • 1
    box (10 oz) frozen cut okra, thawed and drained
  • 1
    can (14.5 oz) whole tomatoes, undrained
  • 1
    can (6 oz) tomato paste
  • 1
    lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 3
    cups hot cooked rice
  • 1/4
    cup chopped fresh parsley

Steps

  • 1
    In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
  • 2
    Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
  • 3
    Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.
 

Nutrition Facts

Serving Size: 1 Serving (about 1 1/2 cups)
Calories
320
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
1120mg
47%
Potassium
820mg
23%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
18%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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