Spicy Shrimp Gumbo
Okra, corn, shrimp, and sausage make up this traditional spicy gumbo.
Serves: 6 cups
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1/2 cup thinly sliced celery (include the leaves)
- 2 teaspoons crushed fresh garlic
- 4 ounces smoked sausage or kielbasa, at least 97% lean, diced (about 7/8 cup)
- 1 can (15 ounces) unsalted tomato sauce
- 1/2 cup chicken broth
- 2 teaspoons ground paprika
- 1 teaspoon Cajun seasoning
- 3/4 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen (unthawed) whole kernel corn
- 1 cup frozen (unthawed) cut okra
- 12 ounces peeled and deveined raw shrimp
- Place the onion, green pepper, celery, garlic, sausage, tomato sauce, broth, paprika, Cajun seasoning, thyme, and bay leaf in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes, or until the vegetables are tender and the flavors are well blended.
- Add the corn and okra to the sausage mixture. Increase the heat to high, and bring to a boil. Then reduce the heat to medium-low, cover, and simmer for 5 minutes, or until the okra is barely tender.
- Add the shrimp to the gumbo, cover, and simmer for 5 additional minutes, or until the shrimp turn pink and are thoroughly cooked.
- Remove the bay leaf from the gumbo, and discard. Serve hot, spooning the gumbo over brown rice if desired.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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