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Shrimp Gumbo

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Shrimp Gumbo
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6
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Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!

Ingredients

1/4
cup butter or margarine
2
medium onions, sliced
1
medium green bell pepper, cut into thin strips
2
cloves garlic, finely chopped
2
tablespoons all-purpose flour
3
cups beef broth
1/2
teaspoon red pepper sauce
1/4
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
1
box (10 oz) frozen cut okra, thawed and drained
1
can (14.5 oz) whole tomatoes, undrained
1
can (6 oz) tomato paste
1
lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
3
cups hot cooked rice
1/4
cup chopped fresh parsley

Directions

  • 1 In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
  • 2 Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
  • 3 Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 1/2 cups)
Calories
320
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
4 1/2g
22%
,
Trans Fat
0g
)
Cholesterol
130mg
43%
Sodium
1120mg
47%
Total Carbohydrate
40g
13%
(
Dietary Fiber
4g
18%
,
Sugars
6g
)
Protein
19g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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