Shrimp Gumbo Carolina

Serves 4 to 6
This recipe appeared on the Carolina® Rice package in 1940.

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1 cup Blue Ribbon® White Rice
1 lb frozen shrimp, peeled and deveined
4 cups water
2 bay leaves
2 Tbsps butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, diced
2 large tomatoes, peeled and quartered
1 Tbsp parsley, chopped
3/4 cup okra, sliced
2 tsps salt
pinch of red pepper
1 can (15 oz.) tomato sauce

Cooking Directions

Prepare rice according to package directions.

Bring water and bay leaves to a boil and add frozen shrimp. Return to a full boil. Drain shrimp and discard bay leaves.

In a heavy skillet, melt the margarine or butter. Sauté the onions, celery, and green pepper. Add the tomatoes, parsley, okra, and seasonings. Cover and cook over low heat until tender, about 20-minutes.

Stir the cooked shrimp, rice and tomato sauce into the skillet. Bring to a boil and then reduce heat. Simmer 15-minutes.