THE RECIPE JOURNAL · Main Course
Spicy Shrimp Gumbo
This hearty dish brings together bold spices and tender shrimp in a flavorful, comforting stew. Perfect for warming up any day, it’s a delicious way to enjoy a taste of Cajun cooking at home.
FROM THE KITCHEN • Spicy Shrimp Gumbo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium-high heat. Toss in the onion, bell pepper, and jalapeño, and cook until they’re soft and fragrant, about 5 minutes. Add the garlic next and stir it around for about a minute until you can really smell it.
02
Step 2
Next, drain the liquid from the canned tomatoes into the pot. Chop the tomatoes on a cutting board, then add them in. Pour in the chicken broth along with the rice mix and seasoning packet. Cover the pot and bring everything to a boil. Once boiling, lower the heat and let it simmer until the rice is tender, which should take around 25 minutes.
03
Step 3
After the rice is cooked, stir in the sliced sausage and let it cook for another 5 minutes. Finally, add the shrimp and cook just until they turn bright pink and are opaque all the way through, about 3 minutes. Give everything a good stir and you’re ready to serve!
Why you’ll love it
This dish is packed with bold flavors and a perfect balance of spicy heat and savory richness. It brings a comforting warmth that’s ideal for gatherings or a cozy night in. Plus, it’s a great way to enjoy fresh seafood with a delicious twist.
How to serve
Serve over a bed of fluffy white rice to soak up the flavorful sauce. Garnish with chopped green onions and a squeeze of lemon for brightness. Pair it with crusty bread or a side salad for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the shrimp tender and avoid overcooking. This dish also freezes well—just thaw overnight in the fridge before reheating.
