Shrimp Gumbo And Rice
A flavorful shrimp gumbo with rice, featuring tender vegetables, aromatic spices, and juicy shrimp, perfect for a comforting and hearty meal that delights seafood lovers.
Ingredients
- 1/2 cup frozen chopped onion ⓘ
- 1/2 cup frozen chopped green pepper ⓘ
- 1/4 cup water ⓘ
- 1 (28 oz.) can chopped tomatoes, not drained
- 1/2 teaspoon bottled minced garlic ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 1/4 teaspoon dried crushed rosemary ⓘ
- 1/4 teaspoon paprika ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 1/2 cups water ⓘ
- 1 (6 1/4 oz.) package quick-cooking long grain and wild rice mix ⓘ
Instructions
- Bring frozen chopped onion, green pepper, and 1/4 cup water to a boil in a saucepan; reduce heat.
- Cover and simmer until vegetables are tender, about 3 to 5 minutes.
- Add chopped tomatoes, minced garlic, crushed rosemary, paprika, and pepper to the onion mixture.
- Stir in another 1 1/2 cups water and the contents of both packets from the rice mix.
- Bring to a boil and add frozen peeled and deveined shrimp.
- Return to boiling and reduce heat to simmer.
- Cover and cook for 4 to 5 minutes or until rice is tender and shrimp turn pink.
- Ladle hot gumbo into 6 individual bowls.
- Serve with hot pepper sauce on the side.
Tips & Substitutions
For a richer flavor, consider using fresh shrimp instead of frozen. If you don't have wild rice mix, a combination of jasmine rice and a bit of brown rice can work well. Additionally, feel free to add other vegetables like okra or celery to enhance the gumbo. To spice it up, add some cayenne pepper or use a spicier hot pepper sauce on the side.
Serving Suggestions
Serve the gumbo hot in individual bowls, with a side of crusty bread or cornbread for dipping. It pairs beautifully with hot pepper sauce for those who enjoy extra heat. For a complete meal, consider serving it alongside a fresh green salad or even alongside a dish like Crab And Shrimp Au Gratin for a seafood feast.
Storage & Reheating
Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. Gumbo can also be frozen for up to 2 months; just make sure to thaw it in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Gumbo And Rice contains roughly 252 calories, with 6g protein, 31g carbohydrates, and 12g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood in this gumbo?
Absolutely! While shrimp is the star, you can add crab, fish, or even sausage to create a heartier gumbo. Just adjust cooking times accordingly, as different seafood may require more or less time to cook through.
Is it possible to make this gumbo ahead of time?
Yes, you can make the gumbo a day in advance. This allows the flavors to meld beautifully. Just reheat it gently before serving. Keep in mind that the rice may absorb some liquid, so you might want to add a bit of broth when reheating.
What can I do if I don't have a rice mix?
If you don’t have a quick-cooking rice mix, you can use regular long grain rice or even brown rice. Just follow the cooking times on the package, adding them to the gumbo mixture when appropriate to ensure they're fully cooked by the time the shrimp are done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).