This Easy Gumbo Recipe Has the Flavor of a gumbo that you’ve spent hours preparing. Ready in about 45 minutes, this is a weeknight dinner recipe you’ll want to keep in your files.
Well heck, the weekend is over and lazy lingering meals are replaced with quick work week dinners. Cue Shrimp Gumbo please.
The reason I made this soup is because a true-blue gumbo is a process that can span over of a couple of days. Someday when I’m feeling ambitious, I’ll take the time to do that. But in the meantime I wanted to challenge myself to come up with an easy version that reminds me of the wonderful flavors we enjoyed in New Orleans. Much like this version of Mulligatawny Soup that’s an easier version of the original classic.
Depending on how fast your can slice and dice, I’d say this is a 45 minute meal. It can be made with chunks of chicken breast instead of the shrimp, but the Andouille sausage is a key factor to the gumbo experience and I just can’t imagine substituting it for any other smoked sausage. Let’s take a look at this easy gumbo recipe.
Okra, shrimp, red and green bell peppers swim in a broth colored with roux and flavored with onions, bay leaves, garlic and crushed red pepper, And with a side of steamed white rice, you’ll be digging out your Louie Armstrong CD’s.
With just the two of us, this recipe made plenty for welcome leftovers the next evening. When storing leftovers in the refrigerator, place rice and soup in separate containers, reheat separately and then bring them back together in the soup bowl. The texture of the rice is much happier that way. And only a gentle reheat of the soup is needed, we don’t want rubbery shrimp.
- 1/3 cup all-purpose flour
- 1/4 cup cooking oil
- 1/2 cup sweet onion chopped
- 1/4 cup green pepper chopped
- 1/4 cup red pepper chopped
- 4 cloves garlic minced
- 1/4 teaspoon ground red pepper
- 3 cups chicken broth heated
- 1/2 pound medium shrimp deveined
- 8 ounces fully cooked andouille sausage
- 1 1/2 cups sliced okra or one 10 ounce package frozen cut okra
- 2 leaves bay
- 3 cups hot cooked rice.
For roux, in a large heavy saucepan or Dutch oven combine flour and oil, stir till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes or till roux is dark reddish brown.
Stir in onion, celery, peppers, garlic, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.
Gradually stir in hot chicken broth, sausage, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till okra is tender. Stir in shrimp and cook until done, about 2 minutes. Discard bay leaves. Serve in bowls with rice.
Looking for more Easy Soup Recipes? How about this easiest ever:
Easy Shrimp Gumbo …It’s What’s for Dinner.