Easy Homemade Shrimp Gumbo Recipe

Yum
Shrimp Gumbo Recipe from Recipes for Real People
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One of my favorite comfort foods is homemade soup, warm and inviting on a chilly afternoon or evening. I like to create my own soup concoctions (I call them "homemade-up") by starting with a can of soup and embellishing with delicious complementary ingredients. That's how this "start with a can of soup" shrimp gumbo recipe came about - I made it up!


This isn't an authentic gumbo recipe, not the kind you'll find in New Orleans, but it's a very tasty soup recipe that I prepare often because it's easy (no roux) and because we love it. It's also relatively healthy, chock full of good-for-you vegetables.
The frozen vegetable mix I buy is called "gumbo vegetables," so maybe there is some authenticity to the recipe after all! In any case, the okra, red peppers, celery, corn, and onion are a traditional as well as delightful combination, a treat for your taste buds when spiced up with a nice Cajun seasoning.  If you have fresh vegetables on hand and prefer to use them, by all means do so, creating your own homemade-up gumbo recipe. Either way, you'll have your family requesting "yummo shrimp gumbo" on a regular basis!
Susan's Shrimp Gumbo Recipe
Ingredients:
1 family-size can chicken with rice soup
1 can petite diced tomatoes (Italian seasoned or plain)
1 to 2 cans chicken broth
1 bag frozen gumbo vegetables
1/2 to 1 pound small frozen shrimp (tails off), thawed
1/4 - 1/2 cup instant rice (or a cup or so of leftover rice)
Cajun or creole seasoning to taste (1/2 tsp to 1 Tbsp)
Tabasco or Louisiana hot sauce
Optional: sliced, sauteed smoked sausage and/or cooked chicken, cut into small bite-size pieces

Instructions:
Use a large soup pan or dutch oven for this recipe. Open the soup and tomato cans and pour into the pan. Add the chicken broth. Over medium heat, heat just to boiling; add the frozen gumbo vegetables. Simmer about 10 minutes, until vegetables are tender. Add the shrimp and the Cajun seasoning; simmer for about 5 minutes, until shrimp are done. Stir in Cajun seasoning and instant rice. Cover then turn off the heat. 
After about 5 minutes (or just before you're ready to serve), remove the cover and stir. If the soup is too thick, add more chicken broth. Serve.
Note that measurements are approximate. Increase for a larger crowd. Adjust ingredients as desired, adding leftover diced chicken or smoked sausage and/or Tabasco or hot sauce if desired. 
Enjoy your yummo shrimp gumbo! 
Tip: Make plenty. It's even better the second time around, though you may need the extra chicken broth if you prefer it "soupier." 

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