| 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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