Shrimp Gumbo

2 Tbsp olive oil
2 Tbsp white flour
1 cup celery, sliced
1 green bell pepper, chopped
1 cup chopped onions
1 10 oz pkg of frozen okra, thawed
1 10 oz can of tomatoes with green chilies (like Rotel)
1 14 1/2 oz diced tomatoes
1 lb raw shrimp, peeled and deveined
2 cups cooked brown rice

1. Saute the celery, onions, and bell peppers in oil till onions are translucent but not brown.
2. Add in flour; stir and cook about 1 minute.
3. Add tomatoes, Rotel tomatoes, okra and seasonings and stir to combine well. Bring to a simmer, cover with lid and turn to low; let simmer until okra is done, about 10-15 minutes.
4. Add shrimp and cook until shrimp start to turn pink and are done; about 3 - 5 minutes. Be careful not to overcook shrimp as they will become rubbery.
5. Check to see if you need to add additional salt and/or pepper to your taste.
6. Measure out 1/2 cup rice into large bowls then divide gumbo equally onto the rice and serve.

Serving Size: makes 4 servings (divide evenly)

Number of Servings: 4

Recipe submitted by SparkPeople user MARZANNA.