Shrimp and Okra Gumbo with Creamy Yogurt Grits

By AbbyIvie

Ingredients

• 2 tbsp canola oil divided
• 3 tbsp all-purpose flour
• 10 tbsp chicken broth
• 1 cup chopped onion
• 4 oz smoked ham, chopped
• 1 cup chopped green bell pepper
• 2/3 cup diced celery
• 1/2 tsp dried thyme
• 3 garlic cloves, minced
• 1/2 pound fresh okra pods, sliced
• 1/4 cup water
• 1/2 tsp ground red pepper
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/4 tsp ground allspice
• 1 (28oz) can diced tomatoes, drained
• 3/4 pound peeled and deveined large shrimp
• 2 tbsp chopped fresh flat-leaf parsley

Preparation

Step 1

1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels

2. Heat remaining 1 tbsp oil in pan over med heat. add onion and ham; cook 10 minutes stirring occasionally. Add bell pepper and next 4 ingredients, through okra. Cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes or until vegetables are tender. Stir in shrimp, cook 4 minutes or until shrimp are done. Sprinkle with parsley

Grits:
bring 2.5 cups water to a boil in medium saucepan. Gradually whisk in 3/4 cup uncooked quick-cooking grits, cover, reduce heat and simmer 8 minutes or until think. Stir in 1 cup fat-free greek style yogurt, 1/2 tsp salt and 1/2 tsp black pepper.