Easy Shrimp Gumbo
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 223.2
- Total Fat: 4.4 g
- Cholesterol: 99.4 mg
- Sodium: 440.2 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.3 g
- Protein: 16.8 g
View full nutritional breakdown of Easy Shrimp Gumbo calories by ingredient
Introduction
This was a easy Shrimp Gumbo Recipe that my family truly enjoyed and I adapted from another recipe I had on hand to make it a little more figure friendly. This was a easy Shrimp Gumbo Recipe that my family truly enjoyed and I adapted from another recipe I had on hand to make it a little more figure friendly.Number of Servings: 13
Ingredients
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2 Tbsp of all-purpose flour
2 Tbsp of canola oil
3-4 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 tsp of Worcestershire sauce
1 carton (32 ounces) of fat free chicken broth
3 garlic gloves, minced
1 tsp of oregano
1tsp marjoram
1 bay leaf
1 tsp salt
1 tsp of black pepper
1/2 tsp cayenne pepper or a few splashes of hot sauce to taste (I like it spicy)
2 pounds or so of uncooked large shrimp, peeled and deveined
1 package (16 ounces) of frozen okra
4 green onions, sliced
1 medium tomato, chopped
1.5 tsp of file powder
Directions
Makes 12-14 servings
In a stock pot over medium heat, cook and stir flour and oil until caramel-colored, about 6 minutes; be careful not to burn.
Add the celery, onion, and green pepper; cook and stir for 5-6 minutes or until tender. Stir in the broth, oregano, marjoram, bay leave, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in shrimp, okra, green onions, and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink.
*If you don't have file powder, you can use 2tbsp of both cornstarch and water to thicken the gumbo. Stir it in and simmer for about 10 minutes.
*Serve over 1/2 cup of cooked brown rice
Number of Servings: 13
Recipe submitted by SparkPeople user COUPONQUEENKS.
In a stock pot over medium heat, cook and stir flour and oil until caramel-colored, about 6 minutes; be careful not to burn.
Add the celery, onion, and green pepper; cook and stir for 5-6 minutes or until tender. Stir in the broth, oregano, marjoram, bay leave, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in shrimp, okra, green onions, and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink.
*If you don't have file powder, you can use 2tbsp of both cornstarch and water to thicken the gumbo. Stir it in and simmer for about 10 minutes.
*Serve over 1/2 cup of cooked brown rice
Number of Servings: 13
Recipe submitted by SparkPeople user COUPONQUEENKS.