Quick Shrimp Gumbo
A classic southern gumbo usually starts with a roux, made by slowly browning flour and oil. This version uses a number of shortcuts to reduce the cooking time and make preparation a snap. Add chicken sausage if you wish, or make a vegetarian version by omitting the shrimp.
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1 cup quick-cooking brown rice (uncooked)
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and diced
1 onion, diced
2 teaspoons Cajun seasoning pre-mix
½ teaspoon ground hot or chipotle pepper
1 package (16 ounces) frozen bell pepper strips
1 can (28 ounces) diced tomatoes, drained
1 can (15 ounces) red kidney beans, drained and rinsed
½ pound frozen cooked shrimp, thawed (optional)
1 cup vegetable broth
1 package (16 ounces) frozen cut okra
Salt and pepper
Hot sauce
- Cook the rice according to the package directions. While the rice is cooking, heat the oil over medium heat in a Dutch oven or large pot.
- Add the garlic and onion and sauté for several minutes. Add the Cajun spice and pepper and cook, stirring, for two minutes. Add the pepper strips, tomatoes, beans, shrimp, and broth. Stir and bring just to a boil.
- Reduce the heat to a simmer, cover, and cook for 10 minutes. Stir in the okra and simmer for 5 minutes longer. Season to taste with salt and pepper. Serve with the brown rice, and hot sauce on the side.
An Oldways recipe and photo
Nutrition
Calories: 250Fat: 5g
Sodium: 312mg
Carbohydrate: 41g
Protein: 13g
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