Easy Shrimp Gumbo

From the Brenham Kitchen



  • 8 to 12 oz of small pre-cooked salad shrimp
  • 1-28 oz can diced tomatoes
  • 1-16 oz pkg frozen cut okra
  • 1 stalk celery (diced)
  • 1 1/3 cup onion (diced)
  • 1 cup bell pepper (diced)
  • 4 cups water
  • 2 tsp Tony Chachere's Original Creole Seasoning
  • salt to taste

  • NOTE:  If you like it a little spicy, add no salt, but season to taste with the Chachere's (the Creole Seasoning contains salt).


  • 1: Combine all ingredients in a pot, except the shrimp, and bring to a boil.
  • 2: Reduce the heat, cover and simmer just at the boiling point for approx 1 1/2 hours, stirring occasionally

  • I like to cook the vegetables to pieces so that the gumbo has the consistency
    of a very thick, chunky soup.

  • 3: Adjust the seasoning.
  • 4: Remove from heat and stir in the pre-cooked shrimp.

Serve as is, as a stand alone dish, ladle over rice, or mix in pre-cooked rice when you add the shrimp.

NOTE:  For a more complex seafood gumbo, cut back on the shrimp and add canned clams and crab meat. If you use fresh, uncooked seafood, add it to the gumbo a few minutes before removing from the heat so that it cooks through.
This dish can be made as chicken gumbo by using diced chicken meat. If added raw, it should be put in approx. a half an hour before the gumbo is finished cooking. It's also good "vegetarian" style, just leave out the meat.

For recipes using Chachere's Creole Seasonings visit their web site.