Shrimp Gumbo

Shrimp Gumbo

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cindy mccallum


If you like Gumbo this is the recipe to try


★★★★★ 1 vote



  • 1 Tbsp
  • 8 oz
    chorizo cut into 1/2 inch rounds
  • 1 medium
    onion chopped
  • 1 medium
    celery ribs with leaves chopped
  • 1 medium
    red bell pepper seeded and chopped
  • 2 clove
    garlic finley chopped
  • 2 tsp
    cajun seasoning
  • 1
    bay leaf
  • 1/2 tsp
    salt plus more to taste
  • 4 c
    chicken stock
  • 1 jar(s)
    14.5 ounce can tomatoes in juice, drained and chopped, juices reserved
  • 1/2 c
    all-purpose flour
  • 1 box
    10 ounce frozen orka-or file'powder instead
  • 1 lb
    medium shrimp peeled,deveined and cut
  • 2 c
    long grained rice

How to Make Shrimp Gumbo


  1. 1 Heat the oil in pressure cooker over med heat. Add sausage and cook until browned about 5 minutes. Sir in onion, celery, red pepper, rice and garlic. Cook until vegetables get soft, about 2 min. Stir in the Cajun seasoning, bay leaf and 1/2 tsp salt. Add the stock, tomatoes and their juices.

    2 Lock lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 8 minutes.

    3 In a medium nonstick skillet over med heat, cook the flour stirring often until it is toasted and turns beige, about 5 minutes. Transfer flour to bowl and set aside.

    4 Remove the cooker from the heat and quickly release the pressure. Open the lid tilting it away from you to block any escaping steam.. Remove bay leaf. Gradually whisk about 1 1/4 cups of the cooking liquid into the flour to make a thin paste. Stir the paste into the cooker. Add okra. Cook uncovered occasionally stirring and breaking up the block of okra, until the okra is tender, about 10 minutes.

    5 Stir in the shrimp and cook just until it turns pink and firm, about 1 minute. Season with additional salt.

    Remove the cooker from the heat.
  2. Your ready to eat

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About Shrimp Gumbo

Course/Dish: Other Soups

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