SHRIMP GUMBO

Shrimp Gumbo image

Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 16

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Ingredients

1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, cut into thin strips
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
3 cups beef broth
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 dried bay leaf
1 box (10 oz) frozen cut okra, thawed and drained
1 can (14.5 oz) whole tomatoes, undrained
1 can (6 oz) tomato paste
1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
3 cups hot cooked rice
1/4 cup chopped fresh parsley

Steps:

In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 130 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), Sodium 1120 mg, Sugar 6 g, TransFat 0 g

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