Tasty Shrimp Gumbo


6 cups Low Sodium Chicken Broth
1 lb. Large Shrimp (peeled, deveined and tails off)
1 lb. Bag Frozen sliced Okra (thawed)
1 rib Celery (diced)
1 cup Frozen diced Peppers & Onions (I used the Quirch brand)
3 Garlic cloves (minced)
2 tbsp. Tomato Paste
2 tbsp. Reduced Sugar Ketchup
1- 14.5 oz. Can of No Salt Diced Tomatoes
1 tsp. Kitchen Bouquet Browning Sauce
1 tsp. Dried Thyme
1 1/2 tsp. Old Bay
1/2 tsp. Ground Oregano
2 tbsp. Land O Lakes Light Butter
Salt and Pepper to taste

Melt butter in a 7 quart cast iron pot.  Add celery, peppers and onions and cook for 4 to 5 minutes until tender.  Add garlic and cook 2 more minutes.  Then add your browning sauce, tomato paste and ketchup, cook for 1 minute and add chicken broth and seasonings. Bring to a boil.  Add the okra and diced tomatoes and reduce heat to medium.  Cook for 20 minutes uncovered.  Take 1 cup of the okra and diced tomatoes with a little broth and puree in a blender. (This will be the thickener for the gumbo.)  Pour the pureed mixture back into the pot and cook for another 10 minutes covered.  Now add the shrimp and reduce heat and let it cook for another 10 minutes. (Be sure that you pat dry your shrimp so they don't water down the gumbo.)

Serve as is or with a little brown rice.


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