Shrimp Gumbo

Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6

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

  • 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
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
130mg
130%;
Sodium
1120mg
1120%;
Total Carbohydrate
40g
40%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
45%;
Calcium
10%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.