Speedy Seafood Gumbo
Quick Cooking
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“I needed a quick meal one blustery night when my husband was coming home late with the kids,” explains Lori Costo of The Woodlands, Texas. “So I threw together this tasty gumbo with ingredients I had on hand, and my family really liked it. Preparing it with instant rice gives us more family time together.”
SERVINGS: 12
CATEGORY: Low Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 15 min.
Ingredients:
- 3 cups water, divided
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 cup uncooked instant rice
- 4 cans (10-3/4 ounces each) condensed chicken gumbo soup, undiluted
- 1 pound frozen cooked shrimp, peeled and deveined
- 1 package (10 ounces) frozen cut okra
- 1 package (8 ounces) imitation crabmeat, flaked
- 1 tablespoon dried minced onion
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
Directions:
In a small saucepan, bring 1 cup of water, butter and salt to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
Meanwhile, in a Dutch oven or soup kettle, combine the soup, shrimp, okra, crab, onion, Cajun seasoning, garlic power and remaining water. Bring to a boil. Reduce heat; cover and cook over medium heat until heated through. Stir in cooked rice. Yield: 12 servings (3 quarts).