Shrimp Gumbo

By Cookie67

Ingredients

• 2 tbsp all purpose flour
• 2 tsp olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 to 1 1/2 medium ribs of celery, sliced
• 14.5 -ounce can no-salt-added diced tomatoes, undrained
• 10 ounces frozen sliced okra thawed (about 2 cups)
• 10 1/2 ounces canned fat-free, low-sodium chicken broth
• 2 bay leaves
• 1 tbsp Worcestershire sauce (lowest sodium)
• 1 tsp sugar
• 3/4 tsp dried thyme, crumbled
• 4 ounces canned fat-free, low-sodium chicken broth
• 1 pound fresh or frozen peeled raw medium shrimp, thawed, if frozen
• 1 tbsp olive oil
• 3/4 tsp red hot pepper sauce
• 1 cup uncooked instant brown or white rice

Details

Servings 6

Preparation

Step 1

1. Heat a dutch oven over medium heat. Cook the flour for 1 to 1 1/2 minutes, or until beginning to turn off-white, stirring constantly. Do not overcook.

2. Transfer to a plate. Add 2 tsp oil to the pot and swirl to coat the bottom. Cook the onion, bell pepper and celery for 5 minutes, stirring frequently.

3. Stir in the undrained tomatoes, okra, 10 1/2 ounces broth, bay leaves, Worcestershire sauce, sugar and thyme.

4. In a jar with a tight-fitting lid, combine the remaining broth and the reserved flour. Cover and shake until completely blended. Stir into the tomato mixture.

5. Bring to a boil over high heat. Reduce the heat and simmer, covered for 25 minutes, or until the okra is very tender and the mixture has thickened, stirring frequently.

6. Stir in the shrimp. Cook, overed, for 5 minutes, or until the shrimp turns pink. Remove from the heat. Stir in 1 tbsp oil, salt and hot-pepper sauce. Let stand for at least 15 minutes. Discard the bay leaves.

7. Meanwhile prepare the rice using package directions, omitting the salt and margarine.

TO SERVE, SPOON THE RICE INTO SOUP BOWLS. LADLE THE GUMBO OVER THE RICE.