Shrimp Gumbo with Brown Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 367.3
  • Total Fat: 18.9 g
  • Cholesterol: 127.5 mg
  • Sodium: 566.8 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 26.0 g

View full nutritional breakdown of Shrimp Gumbo with Brown Rice calories by ingredient
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Number of Servings: 8


    1 1/2 C Brown Rice
    2 1/2 C Water
    1T unsalted butter
    1t salt

    4oz canola oil
    4oz flour
    1 pound shrimp - shelled (reserve) and deveined
    2Qt water
    1/2 pound andouille sausage, sliced
    1 cup onion, chopped
    1/2 cup celery, chopped
    1/2 cup red bell pepper, chopped
    1/2 cup tomatoes, peeled, seeded & chopped
    2 cloves garlic, minced
    1T kosher salt
    1/2 t black pepper
    1/2 t cayenne pepper
    1 t fresh thyme, minced
    2 bay leaves
    8 oz okra, sliced


Whisk 4oz oil and 4 oz flour in a large dutch oven. Bake for 1 1/2 hours in a 350F oven, stirring at least 3 times during cooking.

While roux bakes, Peel and devein shrimp. Reserve any heads and place them in a 4quart sauce pan. Add 2Q of water. Simmer until water has reduced to 1 quart.

When roux is done, remove from oven. Add onion, celery, and bell pepper. Cook over medium heat until onion is translucent, stirring constantly. Add garlic and cook one more minute. Add tomatoes, stir thoroughly and then add in spices.

Strain shrimp from water. Whisk water into roux and vegetable mix, stirring quickly and constantly. Add chopped okra and bring to a simmer, then reduce to low heat, cover and cook for 35 minutes.

While gumbo is cooking, put brown rice, butter, 2 1/2 C water and 1t of salt into a baking dish. Cover with foil. Bake at 325F for 45 mins.

At the end of 35 minutes for gumbo, add in shrimp and sausage. Stir to combine, cover. Turn heat off and allow to stand for 10 minutes while rice finishes.

Serving Size: 1/8th of recipe

Number of Servings: 8

Recipe submitted by SparkPeople user SULABLUE.

TAGS:  Fish | Dinner | Fish Dinner |

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