| 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 | T | Chili powder |
| 1/8 | t | 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 [email protected] 4/16/99 Recipe by: Mayo Clinic/Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman <[email protected]> on Apr 18, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 8.3mg
Sodium: 343.9mg
Potassium: 617.4mg
Carbohydrates: 68.8g
Fiber: 5.5g
Sugar: 8.9g
Protein: 8.3g