| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
New Orleans |
1incoming, Creole, Fish-shellf |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Vegetable oil |
| 2 |
|
Celery stalks, chopped |
| 1 |
|
Onion, chopped |
| 1/2 |
|
Green bell pepper, chopped |
| 2 |
oz |
Cooked boneless lean ham |
|
|
diced |
| 2 |
c |
Okra, cut into 1" chunks |
| 2 |
c |
No-salt-added whole |
|
|
tomatoes crushed |
| 1 |
|
Bay leaf |
| 1 |
pn |
Freshly ground black pepper |
| 1 |
pn |
Ground red pepper |
| 8 |
oz |
Shrimp, peeled and deveined |
| 1 |
t |
File powder, optional |
|
|
g Protein, 116 mg Calcium |
INSTRUCTIONS
In large nonstick skillet, heat oil; add celery, onion, bell pepper
and ham. Cook over medium heat, stirring frequently, 6-7 minutes,
until onion is lightly browned. Add okra, tomatoes, bay leaf, black
and ground red peppers and 2 cups water; bring liquid to a boil.
Reduce heat to low; simmer, covered, 12-15 minutes, until okra is
tender. Stir shrimp and file powder (if using) into tomato mixture;
cook gently (do not boil), stirring frequently, 3-5 minutes, until
shrimp turn pink. Remove and discard bay leaf. Divide evenly among 4
plates and serve. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 2 3/4
Vegetables, 1 1/4 Proteins. PER SERVING: 161 Calories, 4 g Total Fat,
1 g Saturated Fat, 94 mg Cholesterol, 288 mg Sodium, 14 g Total
Carbohydrate, 3 g Dietary Fiber, >Recipe from Weight Watchers Slim
Ways Hearty Meals (C) Weight Watchers Light and Tasty Deluxe 1997 The
Learning Company, Inc. Recipes Weight Watchers International, Inc.,
owner of the registered trademark. BookNote: For a wonderful hot
meal, serve this New Orleans classic over cooked rice. File powder,
the spice made from ground sassafras that gives gumbo its distinctive
flavor. File should not be allowed to boil after it is added. Look for
it in the seasonings section of most supermarkets >Edited by Pat
Hanneman (Kitpath) 98-Feb for (C) Eat-Lf Mailing List Archives Recipe
by: Weight Watchers Slim Ways Hearty Meals Posted to EAT-LF Digest by
KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998
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