Creole Long Grain Rice with Shrimp Gumbo Recipe

This Creole long grain rice with shrimp gumbo recipe combines fluffy buttered rice, tender shrimp, okra, corn, bell pepper, onion, celery, and a deeply flavoured dark roux for a bold Southern-inspired comfort dish. Featured on Bring on the Karbs! with Josh and Erica Karbelnik, this recipe brings together Creole spices, rich chicken stock, and hearty vegetables in a warming gumbo served over long grain rice.

Improvised during the episode “Long and the Short of It,” this dish captures the energy of spontaneous cooking while still giving home cooks a flavour-packed roadmap. The result is a generous, aromatic bowl that is smoky, savoury, gently spicy, and perfect for anyone who loves rice-based comfort food.

The Inspiration

Creole cooking is known for its layered flavours, its use of the “holy trinity” of onion, celery, and bell pepper, and its ability to turn humble ingredients into deeply memorable dishes. This Creole long grain rice with shrimp gumbo recipe draws inspiration from the traditions of Louisiana-style gumbo, where a carefully cooked roux forms the foundation for a rich, satisfying sauce. The combination of shrimp, okra, corn, chiles, herbs, and spices creates a dish that feels both rustic and celebratory.

In the context of Bring on the Karbs!, this recipe is an especially fitting showcase. The show celebrates carb-forward dishes with personality, and long grain rice is the perfect base for a bold gumbo. Rice absorbs the sauce, balances the heat, and gives the dish its comforting structure. Josh and Erica Karbelnik bring their playful, improvisational style to the kitchen, transforming pantry spices, seafood, vegetables, and stock into a dish that feels generous and full of character.

Ingredients

8 peeled shrimp, size U10/12
1 cup long grain rice
1 1/2 cup cold water
1 tbsp unsalted butter
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried basil
1/2 tbsp dried thyme
1/2 tbsp cracked black pepper
1/2 tbsp ground white pepper
1 tbsp cayenne pepper
1 green bell pepper, diced small
1 Spanish onion, diced small
2 stalks celery, diced
1/2 cup rendered chicken fat
1/4 cup all-purpose flour
1 lb chicken stock
8 okra
Kernels from 1 corn cob
2 red finger chiles
1 bunch chives

Method

Wash the rice under cold water until the water runs clear. Place rice in a pot, cover with 1 ½ cups water, and add butter. Bring the rice to a boil, turn down the heat to low and cover, cooking the rice for about 12 minutes, then fluff with a fork.
In a bowl, add all the spices and dried herbs and mix to combine.
Make a roux: in a large pot over medium heat, melt the chicken fat. Add the flour and stir, continuing to cook, until the mixture turns a dark brown color.
Whisk in chicken stock, spice mix, and vegetables and cook until tender.
Add shrimp and cook until just heated through.
Serve over rice, garnishing with chives and chiles.

Serving Suggestions

This Creole long grain rice with shrimp gumbo recipe is perfect for a cozy dinner, a weekend cooking project, or a Southern-inspired meal built around bold, warming flavours. Because the gumbo is served over buttered long grain rice, it already feels complete and satisfying, but it can also be paired with a crisp green salad, skillet cornbread, roasted vegetables, or a simple cucumber and tomato salad to balance the richness of the roux.

For entertaining, serve the gumbo in shallow bowls with the rice at the centre and the shrimp arranged on top, then finish with chives and red finger chiles for colour. A cold lager, iced tea, sparkling water with lemon, or a citrusy white wine pairs nicely with the spice and savoury depth of the dish.

This recipe also works well as a shared table dish, where guests can spoon extra gumbo over rice and enjoy the contrast of tender shrimp, silky sauce, sweet corn, and gently earthy okra.

Final Thoughts

This Creole long grain rice with shrimp gumbo recipe is a celebration of comfort food, Southern inspiration, and the joyful spontaneity of Bring on the Karbs! with Josh and Erica Karbelnik. It brings together a deeply browned roux, a powerful Creole-style spice blend, tender shrimp, okra, corn, and fluffy rice for a dish that feels both familiar and exciting. Every bite offers a balance of richness, heat, sweetness, and savoury depth.

Find more recipes from Bring on the Karbs! here!