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CATEGORY CUISINE TAG YIELD
Seafood 2try, Lowfat, Seafood, Stews 6 servings

INGREDIENTS

3/4 c Tomato juice
1 Onion; chopped
1 Green bell pepper; cored and thinly sliced
1/2 lb Okra; stemmed and sliced
2 Celery ribs; chopped
2/3 c Dry white wine
1/3 c Distilled white vinegar
1 lb Sweet potatoes; peeled and cut into 1-inch cubes
3 c Canned crushed tomatoes OR tomato puree
1 1/2 tb Chili powder
1/8 ts Cayenne pepper
24 Shrimp; fresh or thawed, peeled and deveined
6 c Hot cooked white rice

INSTRUCTIONS

In a large frying pan, heat tomato juice over medium-high heat. Add the
onion, bell pepper, okra and celery and saute until wilted and softened
slightly, 5-7 minutes.
Add wine and vinegar and bring to a boil. Stir in sweet potatoes, tomatoes
or puree, chili powder and cayenne and cook until mixture returns to a
boil. Reduce heat to low, cover and simmer, stirring occasionally, until
the sweet potatoes are tender, 20-25 minutes. Add the shrimp and stir to
combine. Cover and cook until the shrimp are pink, about 5 minutes. To
serve, divide the rice among individual bowls. Top each with an equal
amount of the gumbo.
Per serving: 362 calories, 14 grams protein, 2 grams fat (percent calories
from fat, 5), 72 grams carbohydrates, 49 milligrams cholesterol, 397
milligrams sodium. 6 grams fiber.
Sent in by kitpath@earthlink.net 4/16/99
Recipe by: Mayo Clinic/Williams-Sonoma Cookbook
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 18,
1999, converted by MM_Buster v2.0l.

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