Shrimp Gumbo Recipe

It's not Mardi Gras if you don't have gumbo! Enjoy this well-seasoned authentic gumbo, even if you're not from the bayou. Jo Ann Graham, Ovilla, TX


This recipe is: Diabetic Friendly

Prep: 30 min. Cook: 1 hour Yield: 11 Servings



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 uncooked large 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.