Gumbo Casserole Recipe -
Gumbo Casserole Recipe
  • READY IN 50 mins

Gumbo Casserole

Recipe by  

"A hot casserole with the Louisiana flavors of shrimp, okra, and rice is easy to get on the table when you use canned gumbo soup and Cajun seasonings."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Heat the oven to 375 degrees F. Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.
  2. Bake for 35 minutes or until the gumbo is hot and bubbling. Stir the gumbo before serving.
Kitchen-Friendly View


  • Tip: Try stirring in a little diced andouille sausage for even more Cajun-style flavor!

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2009

I couldn't find the Campbells condense gumbo soup instead I sub regular gumbo soup by another brand. The flavor was a little weak, it was missing that "kick". However, I still got a thumbs up from my family (Louisiana natives). Will try again =0)

Most Helpful Critical Review
Jan 03, 2011

This was okay, but could not find the canned soup, and the whole thing seemed to be missing something more flavorful.


9 Ratings

Feb 10, 2011

Easy and delicious! I used the light version of Campbell's condensed gumbo. I don't like hot spice; so, I substituted Creole seasoning for the Cajun seasoning. I used brown rice instead of white rice. My oven tends to cook on the slow side. I needed to cook this for 45 minutes for the liquid to properly absorb. This dish was very flavorful. This one's a keeper!

Sep 25, 2011

OK, I might try making it with regular rice, the instant rice just gave it an unpleasant texture.

Sep 29, 2012

I gave this 4 stars with changes. I live in Louisiana....So, these are the changes I made: I doubled the recipe, instead of dried onions, I used 1 whole chopped onion. i could not find campbells, so I used 3 cans of progresso, added gumbo filet, old bay seasoning, black pepper and Tony Chachere to taste, and I cooked it on top of the stove, stirring constantly on medium to medium high heat, adding the shrimp when all the rice was cooked.....and let sit for about 5 mins when done. Great starter recipe, tho

Feb 22, 2012

I tried this recipe and I did not care for it.

Apr 01, 2015

This went over like gangbusters in my house. While it's not real gumbo, it's definitely a good weeknight substitute. It was quick to throw together and very tasty. It reheated very well for lunches that week. I've also been asked to tell you to add a couple dashes of Frank's Red Hot to your bowl :)

Jan 11, 2014

We LOVE this recipe. I have made it twice now and my picky eater of a son always has 2 bowls. Of course I have made a few changes, we don't like okra so I don't use that and I use 1 pound of shrimp and half pound of scallops. I don't even weigh how much ham I put in! I maybe do 75% of a can of water, that way it's not to soupy. Also fresh onions.


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 1972 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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