Spicy Creole Gumbo With Shrimp And Brown Rice

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add bell pepper, onion and celery; saut 5 minutes.
3. Sprinkle seasoning over vegetables; saut 2 minutes.
4. Stir in broth, tomatoes, beans and okra; bring to a boil over high heat.
5. Reduce heat; simmer uncovered 15 minutes.
6. Stir in shrimp; cook 5 minutes or until shrimp are opaque.
7. Ladle into shallow bowls; top with rice and garnish as desired.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 35 minutes
Servings: ................. 4

Ingredients

1 tablespoon extra light olive oil
1/2 cup each: diced green bell pepper, onion and celery*
2 teaspoons reduced sodium Creole seasoning, such as Tony Chachere's brand
1 cup reduced sodium chicken broth, preferably organic
1 (14.5 ounce) can diced fire roasted tomatoes, undrained
1 (16 ounce) can no-salt-added red beans, rinsed, drained
1 (10 ounce) package sliced okra, thawed (2 cups)
3/4-lb. frozen uncooked peeled and deveined medium shrimp, thawed
1 cup hot cooked brown rice
Optional garnishes: chopped parsley, hot pepper sauce

Health info:
Calories: 335 The fiber in okra helps control spikes in your blood sugar.

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