New Orleans Gumbo Rice
This New Orleans Gumbo made with shrimp and chorizo, is packed with Cajun flavors and is sure to spice up weeknight dinnertime. Serve this with Success® White Rice for a simple meal that’s ready in minutes.
Ingredients
- 2 bags Success® White Rice
- 2 tbsp canola oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup (approx. 4 oz) cooked, sliced andouille sausage
- 3/4 cup (approx. 6 oz) raw or cooked medium shrimp, peeled and deveined
- 2 tbsp chopped fresh parsley
Instructions
Don’t wait until Mardi Gras to enjoy the simple southern comfort of Cajun-style gumbo! Perfect for a fun weeknight dinner, this dish is also ready in under an hour!
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, heat oil in a large skillet set over medium heat. Add onion, green pepper and garlic and cook for 3-5 minutes, or until slightly softened. Stir in Cajun seasoning, salt and pepper; cook for 1 minute.
Step 3
Add butter to skillet and cook for 1-2 minutes, or until melted. Whisk in flour; cook for 1 minute. Add broth and bring to a boil. Reduce heat to medium-low; cook, whisking occasionally, for 5-8 minutes, or until the gumbo has thickened slightly.
Step 4
Stir in sausage; cook for 5 minutes. Stir in shrimp; cook for 1 minute, or until pink and curled. If using cooked shrimp, stir into gumbo and cook until warmed through. Stir in parsley. Serve gumbo over cooked rice.
Recipe Tip
For extra kick, add some traditional spice with a splash of red pepper sauce.
What’s the best type of rice for New Orleans Gumbo?
The mild flavor and fluffy texture of White Rice perfectly balance the dish’s rich, bold stew. It soaks up the savory broth without overloading the spices, opening up the stage for shrimp, sausage, and seasonings to shine. Its light consistency also provides the best base for gumbo’s hearty ingredient mix.
