Easy Shrimp & Chorizo Gumbo

Pia Carli


This is a simple but hearty stew that's excellent to make on a chilly day. Serve it with a crusty baguette or steamed rice.


★★★★★ 1 vote

15 Min
1 Hr


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  • 2
    shallots, finely chopped
  • 3
    garlic cloves, finely chopped
  • 4
    links spanish chorizo or 8 oz., sliced into coins
  • 3/4 box
    chicken broth
  • 2
    bay leaves
  • 1
    12 oz jar of roasted red peppers, sliced into thin strips
  • 1/2 c
    good red wine like pinot noir
  • 2 can(s)
    great northern beans, drained and rinsed
  • 2 Tbsp
  • 2 Tbsp
  • 1 lb
    31-40 count shrimp, peeled & deveined
  • 1 Tbsp
    freshly ground pepper
  • 1/4 c
    fresh flat-leaf parsley, chopped
  • 1 pkg
    chopped frozen spinach

How to Make Easy Shrimp & Chorizo Gumbo


  1. In a large dutch oven, heat and brown Chorizo without oil. After about 3 minutes, add the chopped shallots and garlic, cook until tender about 2 minutes.
    Add chicken broth, wine, roasted peppers, beans, ground pepper and bay leaves. Simmer for 10-15 minutes.
  2. While the gumbo simmers, make the rue. In a small frying pan, melt the butter. Once all butter is melted and bubbling, add the flour and stir until all flour is incorporated. Cook the rue until it turns to a nutty-brown color. Remove from heat and add into the gumbo. Stir the gumbo as you pour in the rue.
  3. Add the frozen chopped spinach and simmer another 10-15 minutes. Add the shrimp and cook and simmer for another 7-10 minutes. Taste for preferred saltiness; Chorizo and chicken broth may provide enough salt. Stir in and garnish with chopped parsley.

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About Easy Shrimp & Chorizo Gumbo

Course/Dish: Fish, Other Soups, Pork, Seafood

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