Pierogie and Shrimp Gumbo

Source: Adapted from Mrs. T’s Pierogies recipe booklet

Servings: 4

Prep: 4 minutes 
Cook: 14 minutes


  • 2 tablespoons oil
  • 1 large onion, thinly sliced
  • 2 medium-sized sweet red bell peppers, cut in thin strips (about 2 cups)
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 can (14 ounces) ready-to-serve low-sodium vegetable broth
  • 1 package (16.9 ounces) frozen pierogies (if fast allows for cheese, use potato & cheddar pierogies; otherwise use dairy-free pierogies, such as the traditional Polish potato and onion)
  • 1 pound large shelled and deveined shrimp, thawed if frozen
  • 1 bay leaf


  • In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover and cook for 4 minutes. Uncover and cook until lightly browned, about 3 minutes, stirring occasionally. Add garlic and red pepper; cook and stir for 30 seconds. Add broth; bring to a boil. Add pierogies; cover and cook over medium-high heat for 3 minutes. Add shrimp and bay leaf; cover and cook, stirring once, just until shrimp are cooked, about 3 minutes longer. Remove bay leaf. Spoon shrimp and sauce into soup bowls. Sprinkle with chopped parsley, if desired.
Pierogie and Shrimp Gumbo
Course: Seafood

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