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Shrimp Gumbo

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Shrimp Gumbo
  • Prep 10 min
  • Total 35 min
  • Servings 6
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Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!
Updated Oct 7, 2010

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
Make With
Make With
Progresso Broth

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

320 Calories, 9g Total Fat, 19g Protein, 40g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 1 1/2 cups)
Calories
320
Calories from Fat
80
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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