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Shrimp Gumbo

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30 min prep time
60 min total time
11 ingredients
4 servings

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Enjoy Creole-style dinner with this flavorful hearty gumbo made with shrimp and veggies – ready in just an hour!

Ingredients

2: tablespoons oil

2: tablespoons all purpose or unbleached flour

1: cup chopped onions

1: cup chopped celery

1: medium green bell pepper, chopped

3: garlic cloves, minced

1: (14.5-oz.) can diced tomatoes, undrained

1: (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium

1 1/2: cups sliced fresh okra (about 8 oz.)

1: teaspoon dried Cajun seasoning

1: lb. shelled deveined uncooked medium shrimp

Steps

1 Heat oil in Dutch oven or large saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook about 5 minutes or until mixture turns medium brown, stirring constantly.
2 Stir in onions, celery and bell pepper; cook about 4 to 5 minutes or until softened, stirring frequently.
3 Add garlic; cook and stir 30 to 60 seconds or until softened. Add tomatoes, broth, okra and Cajun seasoning; mix well. Bring to a boil. Reduce heat to low; partially cover and cook 25 to 30 minutes to blend flavors, stirring occasionally.
4 Add shrimp; cook an additional 5 minutes or until shrimp turn pink. If desired, serve with hot cooked rice.

1 Heat oil in Dutch oven or large saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook about 5 minutes or until mixture turns medium brown, stirring constantly.
2 Stir in onions, celery and bell pepper; cook about 4 to 5 minutes or until softened, stirring frequently.
3 Add garlic; cook and stir 30 to 60 seconds or until softened. Add tomatoes, broth, okra and Cajun seasoning; mix well. Bring to a boil. Reduce heat to low; partially cover and cook 25 to 30 minutes to blend flavors, stirring occasionally.
4 Add shrimp; cook an additional 5 minutes or until shrimp turn pink. If desired, serve with hot cooked rice.

Expert Tips

Gumbo is one of the stars of Creole cuisine. Classic gumbo reflects key Creole ingredients and preparation methods. It starts with a brown roux, or cooked fat-flour mixture, and it is seasoned with diced onions, celery and green bell pepper. Creole chefs call this combination of aromatic vegetables the holy trinity.

Okra flavors and thickens many gumbo recipes. Fresh or frozen okra works equally well in this recipe.

To keep the oil and flour mixture from burning, use your heaviest Dutch oven or saucepan and whisk constantly while browning the roux.

To make Chicken Gumbo, omit shrimp and use boneless skinless chicken thigh meat cut into 1-inch pieces. Add chicken pieces along with the tomatoes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 250
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 2g 10%
Cholesterol: 165mg; 55%
Sodium: 670mg; 28%
Total Carbohydrate: 20g; 7%
Dietary Fiber 4g 16% Sugars 6g
Protein: 22g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 50%; 50%
Calcium: 15%; 15%
Iron: 25%; 25%

Exchanges:

1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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