Shrimp Gumbo
CATEGORIES
INGREDIENTS
- Servings: 6
- 2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 to 1 1/2 medium ribs of celery, sliced
- 14.5-ounce can no-salt-added diced
- tomatoes, undrained
- 10 ounces frozen sliced okra, thawed (about 2 cups)
- 10 1/2 ounces canned fat-free, low-sodium chicken broth
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (lowest sodium available)
- 1 teaspoon sugar
- 3/4 teaspoon dried thyme, crumbled
- 4 ounces canned fat-free, low-sodium chicken broth
- 1 pound fresh or frozen peeled raw medium shrimp, thawed if frozen
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon red hot-pepper sauce
- 1 cup uncooked instant brown or white rice
DIRECTIONS
- Serves 6; 1 cup gumbo and 1/3 cup rice per serving
- Heat a Dutch oven over medium heat.
- Cook the flour for 1 to 1 1/2 minutes, or until beginning to turn off-white, stirring constantly.
- Do not overcook.
- Transfer to a plate.
- Add 2 teaspoons oil to the pot and swirl to coat the bottom.
- Cook the onion, bell pepper, and celery for 5 minutes, stirring frequently.
- Stir in the undrained tomatoes, okra, 10 1/2 ounces broth, bay leaves, Worcestershire sauce, sugar, and thyme.
- In a jar with a tight-fitting lid, combine the remaining broth and the reserved flour.
- Cover and shake until completely blended.
- Stir into the tomato mixture.
- Bring to a boil over high heat.
- Reduce the heat and simmer, covered, for 25 minutes, or until the okra is very tender and the mixture has thickened, stirring frequently.
- Stir in the shrimp.
- Cook, covered, for 5 minutes, or until the shrimp turns pink. Remove from the heat. Stir in 1 tablespoon oil, salt, and hot-pepper sauce. Let stand for at least 15 minutes.
- Discard the bay leaves.
- Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.
- To serve, spoon the rice into soup bowls.
- Ladle the gumbo over the rice.
- Nutrition Analysis (per serving)
- Calories 205; Total Fat 5.0 g; Saturated 0.5 g; Polyunsaturated 1.0 g; Monounsaturated 3.0 g; Cholesterol 112 mg; Sodium 461 mg; Carbohydrates 24 g; Total Sugars 6 g; Dietary Fiber 4 g; Protein 16 g
- Dietary Exchange
- 1 Starch; 2 Vegetable; 2 Lean Meat
RECIPE BACKSTORY
2 tablespoons all-purpose flour
2 teaspoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 to 1 1/2 medium ribs of celery, sliced
14.5-ounce can no-salt-added diced
tomatoes, undrained
10 ounces frozen sliced okra, thawed (about 2 cups)
10 1/2 ounces canned fat-free, low-sodium chicken broth
2 bay leaves
1 tablespoon Worcestershire sauce (lowest sodium available)
1 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
4 ounces canned fat-free, low-sodium chicken broth
1 pound fresh or frozen peeled raw medium shrimp, thawed if frozen
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon red hot-pepper sauce
1 cup uncooked instant brown or white rice