Photo of Shrimp and bean gumbo by WW

Shrimp and bean gumbo

Points® value
Total Time
42 min
17 min
25 min
Gumbo is a New Orleans specialty and a one-bowl wonder of a meal. Ours is ready in under 45 minutes full of delicious shrimp and rich kidney beans. We have swapped out the bell peppers, common in the vegetable trinity of creole food, with jalapeno peppers to add a tasty kick of heat. Add more heat if you like with crushed red pepper or hot sauce at the end. A little flour combined with the okra thickened the broth creating a richer base for the bowlful of vegetables, beans and shrimp. Serve this hearty stew with some grilled bread or over some rice to absorb the tasty liquids. Try making this with with chicken and sausage in place of the beans and shrimp for a flavorful and simple variation.


Canola oil

1 Tbsp


1 medium, chopped


1 clove(s), minced

Jalapeño pepper

1 medium, minced (don't touch seeds with bare hands)


1 rib(s), medium, rib, chopped

All-purpose flour

1 Tbsp

Canned diced tomatoes

14½ oz, undrained

Canned kidney beans

15 oz, rinsed and drained


2 cup(s), frozen, sliced (do not thaw)

Dried thyme

¼ tsp, or to taste

Dried oregano

¼ tsp, or to taste

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Hot pepper sauce

½ tsp, or to taste

Chicken broth

1½ cup(s), or vegetable broth

Uncooked shrimp

12 oz, large variety, peeled and deveined


  1. Heat oil in large pot over medium heat. Add onion, garlic, jalapeno and celery; cook, stirring frequently, 10 minutes. Add flour; stir constantly until flour is absorbed.
  2. Add tomatoes with their liquid; stir constantly, scraping up any browned bits in pot. Stir in beans, okra, thyme, oregano, salt, pepper and hot pepper sauce; stir well. Add broth; bring to a boil over high heat. Add shrimp; reduce heat to low and simmer until shrimp are cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.