Rice Shrimp Gumbo

⏱ 20 mins 🍽 6 bowls of soup, 6 serving(s) 🏷 Gumbo

This quick shrimp gumbo is a simple, satisfying dish ready in 20 minutes. It starts with onion and green pepper simmered until tender, then combined with diced tomatoes, garlic, and herbs. Frozen shrimp and a packet of quick-cooking long grain and wild rice are added, cooking together until the rice is tender and the shrimp are perfectly pink. Serve it in bowls with hot pepper sauce on the side for a touch of heat.

Rice Shrimp Gumbo

Ingredients

  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup water
  • 28 ounces diced tomatoes
  • 1 garlic clove, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 1/2 cups water
  • 1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
  • 16 ounces shrimp, frozen, peeled and deveined
  • 6 dashes bottled hot pepper sauce

Method

  1. Place the chopped onion and green bell pepper into a large saucepan with 1/4 cup water. Bring the contents to a boil, then lower the heat. Cover the pan and let it simmer for 3 to 5 minutes until the vegetables have softened.
  2. To the saucepan, add the diced tomatoes with their juices, minced garlic, crushed rosemary, paprika, and pepper. Pour in 1 1/2 cups water and include both seasoning packets from the rice mix. Bring everything back to a boil. Stir in the frozen shrimp. Once boiling again, reduce the heat. Cover the pan and simmer for 4 to 5 minutes, or until the rice is cooked and the shrimp have turned pink. Serve the gumbo by ladling it into soup bowls. Offer bottled hot pepper sauce separately.

Nutrition (per serving)

Sodium466300 mg

Recipe details

CategoryGumbo
AuthorMandiesRecipes