Camping Recipes

Cajun Shrimp Gumbo


  • 1 onion
  • 1 green pepper
  • 2 cloves garlic
  • 1/4 c butter
  • corn (32 ounces frozen or 1 can)
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • dash cayenne pepper
  • 1/2 large can canned milk (make sure to use canned milk)
  • 1/4 c chopped green onions
  • 2 pound(s) shrimp (shelled or canned or frozen)
  • corn starch


Chop the onion, green pepper and garlic cloves. Sauté onion, pepper & garlic in butter to a tender crisp. Add corn, tomatoes, sugar, and salt & pepper and heat for 10 minutes. Add canned milk and green onions and heat 4-5 minutes. Add shrimp at the right time, (adjust the time if using raw or cooked shrimp), you do not want to over cook the shrimp. Make a paste using the cornstarch and some water to thicken. Serve over Rice. If you don't like spicy, use Rotel mild diced tomatoes & green chilies and cut back on the Cayenne. This recipe is very versatile because you can use canned corn, canned shrimp and you can prepare the veggies at home.

Lisa Sheldon, Vancouver, WA

Campfire Cooking
Main Dishes

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