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:
Taco Soup
Easy Shrimp Gumbo …It’s What’s for Dinner.
Mary says
October 24, 2012 at 11:54 pmThis sounds delicious! I haven’t had gumbo in years.
Lea Ann says
October 25, 2012 at 6:34 amIt’s Gumbo weather here. 🙂
Karen Harris says
October 25, 2012 at 6:30 amIt is definitely gumbo weather today! Gumbo was a staple at our house when I was growing up (my dad loved it). It has been too long since I have had a bow. This looks wonderful.
Lea Ann says
October 25, 2012 at 6:34 amI’ve made gumbo that’s better than this and took much longer, but this is a good quick recipe. I’d love to have your family recipe.
Joanne says
October 25, 2012 at 7:12 amWhoa! I love how easy peasy and quick this is!
Linda-There and Back Again says
October 25, 2012 at 10:17 amI love gumbo, and this one looks yummy!
Lea Ann says
October 27, 2012 at 9:35 amThis is an easy version.
Penny says
October 25, 2012 at 3:55 pmGreat recipe Lea Ann. My hubby will be all over this one as soon as I share it with him. We are always looking for recipes with shrimp and a few trips to New Orleans have made us lovers of all things Creole and Cajun. Thanks.
Lea Ann says
October 27, 2012 at 9:34 amI’ve only been to NO once and immediately fell in love with the city. And the food was crazy fabulous.
Susan says
October 25, 2012 at 8:35 pmI’ve never made a gumbo! Looking at the list of ingredients, it must be sooooo delicious,
Lea Ann says
October 27, 2012 at 9:34 amReal gumbo can be quite time consuming .. this is just an easy version. You should try it.
Rocky Mountain Woman says
October 26, 2012 at 12:43 pmThat okra swimming around in there looks wonderful!
I love gumbo!
Lea Ann says
October 27, 2012 at 9:33 amThanks RMW … and regarding gumbo… ME TOO
Vickie says
October 26, 2012 at 5:29 pmI am so excited! I found andouille at the local grocery just now and am pouring wine, putting on my Sonny Landreth https://www.youtube.com/watch?v=dpZLWMo7A7w and chopping away. I will let you know how it turns out. Love the leftover tips – very thoughtful!
Lea Ann says
October 27, 2012 at 9:33 amI’ll be right over.
Vickie Hemphill says
October 27, 2012 at 11:43 amNow wouldn’t that be fun? The jiffy gumbo was a hit! Thanks
Lea Ann says
October 28, 2012 at 8:52 amAnd thanks for the heads up on Sonny Landreth. Love him.
Karen (Back Road Journal) says
October 27, 2012 at 6:16 amI love gumbo and your version looks delicious.
Lea Ann says
October 27, 2012 at 9:30 amIt’s an easy one that still seems to come out flavorful each time.
Cathy at Wives with Knives says
October 27, 2012 at 8:12 amI would love everything but the okra. I just can’t get over the way it feels in my mouth. But everything else sounds delicious. We went from mild dry days to steady rain almost overnight and its time for the slow simmered dishes are what we love.
Lea Ann says
October 27, 2012 at 9:30 amI’m the same way about some of that frozen fried okra that gets slimy…. ick.
ATasteOfMadness says
October 27, 2012 at 5:19 pmI can’t believe I have never heard of gumbo before! This looks delicious
Lea Ann says
October 28, 2012 at 8:53 amGumbo can be a labor of love, but this is a quick version. Thanks for stopping by and the comment.
Chris says
November 3, 2012 at 10:28 amThe people I know that do Cajun and Creole cooking not only require it MUST be andouille, they are also very picky about the specific brand used too. But since we don’t live down there, it’s not available.
Lea Ann says
November 4, 2012 at 6:04 amI’ve found that Whole Foods carries a really flavorful andouille. Now it I could just compare it to what the experts think is the best. I can’t find tasso here. :/
Vianney says
November 13, 2012 at 6:37 pmI love gumbo and always find myself doubling the okra ratio~~ great pics!!
Lea Ann says
November 14, 2012 at 6:50 pmThanks Vianney