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shrimp gumbo
Nb persons: 11
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| Shrimp Gumbo Recipe Prep: 30 min. Cook: 1 hour Yield: 11 Servings 30 60 90 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 |
| 1 carton (32 ounces) | chicken broth |
| 3 | garlic cloves, minced |
| 1 teaspoon | salt |
| 1 teaspoon | pepper |
| 1/2 teaspoon | cayenne pepper |
| 2 pounds Daily Chef Jumbo Raw Shrimp™, 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
In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice. Yield: 11 servings.
Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutritional Facts
1 cup gumbo (calculated without rice) equals 159 calories, 7 g fat (1 g saturated fat), 102 mg cholesterol, 681 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.
Originally published as Shrimp Gumbo in Taste of Home February/March 2010, p73
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