Shrimp Gumbo
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Soups A comforting southern-style seafood soup featuring shrimp, okra, and tomatoes simmered in a savory chicken broth. Perfectly served over a bed of warm cooked rice for a hearty meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 6 Servings |
🔪 Key Equipment
- 3-quart saucepan
- Soup plates
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Chopped Onion | Chopped |
| 2 Tablespoons | Margarine | None |
| 1 16 Ounce Can | Tomatoes | Cut up |
| 1 8 Ounce Can | Tomato Sauce | None |
| 1 13 3/4 Ounce Can | Chicken Broth | None |
| 1/2 Teaspoon | Sugar | None |
| 1/8 Teaspoon | Pepper | None |
| 1 | Bay Leaf | Whole |
| 1 15 1/2 Ounce Can | Cut Okra | Drained |
| 2 4 1/2 Ounce Cans | Shrimp | Drained |
| As needed | Hot Cooked Rice | For serving |
Instructions
Step 1: Sauté the Aromatics
- In a 3-quart saucepan, cook 1/2 cup chopped onion in 2 tablespoons margarine until tender but not brown.
Step 2: Simmer the Base
- Add 1 16 ounce can tomatoes, 1 8 ounce can tomato sauce, 1 13 3/4 ounce can chicken broth, 1/2 teaspoon sugar, 1/8 teaspoon pepper, and 1 bay leaf.
- Bring mixture to a boil. Reduce heat and simmer, uncovered, for about 30 minutes until fragrant and well-blended.
Step 3: Combine and Serve
- Remove and discard 1 bay leaf.
- Add 1 15 1/2 ounce can cut okra and 2 4 1/2 ounce cans shrimp; heat through until hot.
- Serve the gumbo over hot cooked rice in soup plates.
💡 Make-Ahead & Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving over fresh rice.
Original Recipe Scan
