Shrimp Gumbo
2 tablespoons Olive Oil
2 tablespoons unbleached flour
1 cup chopped onions
1 cup chopped celery
1 medium green bell pepper, shopped
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (14 1/2 oz) can ready to serve organic chicken broth, fat free
1 1/2 cups sliced fresh okra (about 8 oz)
1 teaspoon dried Cajun seasoning
1# shelled deveined uncooked medium shrimp
heat oil in Dutch oven or large saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook about 5 minutes or until mixture turns medium brown, stirring constantly.
Stir in onions, celery and bell pepper; cook about 4 to 5 minutes or until softened, stirring frequently.
Add garlic; cook and stir 30 to 60 seconds or until softened. Add tomatoes, broth, okra and Cajun seasoning; mix well. Bring to a boil. Reduce heat to low; partially cover and cook 25 to 30 minutes to blend flavours, stirring occasionally.
Add shrimp; cook an additional 5 minutes or until shrimp turn pink. If desired, serve with hot cooked brown rice.
4 (1 1/2 cup) servings
