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Shrimp Gumbo
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 3 celery ribs, chopped
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 4 cups chicken broth
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 1 package (16 ounces) frozen sliced okra
- 4 green onions, sliced
- 1 medium tomato, chopped
- 1-1/2 teaspoons gumbo file powder
- Hot cooked rice
Directions
- 1. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- 2. Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, about 10 minutes. Stir in file powder. Serve with rice.
Nutrition Facts
1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.
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