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Shrimp Gumbo

Yield 10 servings (serving size: 1 cup gumbo and 1/2 cup rice)

Ingredients

  • 4 bacon slices
  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped celery
  • 5 garlic cloves, minced
  • 2 cups hot water
  • 1 cup frozen cut okra, thawed
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 tablespoon Cajun seasoning
  • 2 (8-ounce) bottles clam juice
  • 2 bay leaves
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1 (8-ounce) container Standard oysters, undrained
  • 1 1/2 to 3 teaspoons hot sauce
  • 5 cups hot cooked long-grain rice

Nutrition Information

  • calories 306
  • fat 9.8 g
  • satfat 2.9 g
  • protein 17.4 g
  • carbohydrate 38 g
  • cholesterol 88 mg
  • iron 4.5 mg
  • sodium 890 mg
  • caloriesfromfat 29 %
  • fiber 2.1 g
  • calcium 85 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 3 tablespoons drippings in pan; crumble bacon, and set aside.

  2. Add oil to bacon drippings; place over medium heat. Add flour; cook, stirring constantly, 10 minutes or until very brown. Slowly add onion and next 3 ingredients; reduce heat to medium-low, and cook, stirring constantly, 4 minutes. Slowly add water, stirring well. Add okra and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes, stirring occasionally.

  3. Add shrimp and oysters; cook 10 minutes or until seafood is done. Stir in hot sauce. Discard bay leaves. Spoon 1/2 cup rice into each serving bowl; add 1 cup gumbo. Sprinkle each evenly with crumbled bacon.

Oxmoor House Healthy Eating Collection