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Shrimp Gumbo

Shrimp Gumbo

For a true Cajun dish, the roux must be a deep caramel color.
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Serves 4

  • 1/4 cup canola oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon minced garlic
  • 4 cups Pictsweet frozen Gumbo Vegetables
  • 2 1/2 cups water
  • 1 (14.5 oz.) can diced tomatoes
  • 1 cup chicken broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper
  • 1/2 pound peeled, uncooked shrimp
  • 2 cups cooked rice


In a large Dutch oven, combine oil and flour. Cook over medium heat, stirring constantly until roux is thick and a nice caramel color. Stir in garlic and continue to cook for 5 minutes. Add frozen vegetables, water, tomatoes, broth, bay leaves, salt and pepper, mixing well. Bring mixture to a boil. Boil for 3 minutes. Reduce heat, cover and simmer for 20 minutes. Stir in shrimp; simmer mixture an additional 15 minutes. Remove bay leaves. Serve over hot, cooked rice.

Nutritional Info

  • Serving Size: Serves 4
  • Calories: 390
  • Total Fat: 9g
  • Cholesterol: 5mg
  • Sodium: 3720mg
  • Total Carbohydrates: 63g
  • Dietary Fiber: 3g
  • Protein: 12g

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