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Bayou Veggies

(3 Votes)
SERVES
6
COOK TIME
20 Min

This 'Nawlins' inspired hearty one pot recipe for Shrimp Gumbo takes advantage of all the down in the Bayou seasonings and flavors. Turn it into a seafood style gumbo by simply alternating the shrimp for other seafood or fish.

What You'll Need

  • 1/2 cup (1 stick) butter
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 medium green bell pepper, chopped
  • 1 teaspoon chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 cup frozen okra, thawed
  • 1 cup water

What to Do

  1.  In a soup pot over medium heat, melt butter.
     
  2. Add onion, celery, green pepper, and garlic and cook 5 minutes, or until vegetables are tender, stirring occasionally. Stir in flour, chili powder, salt, and cayenne pepper and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally. Serve immediately.

Notes

Wanna make this a complete meal? Just add 1 pound of peeled and deveined shrimp at the end, and cook for another 4 to 5 minutes. 

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 204
  • Calories from Fat 140
  • Total Fat 16g 24 %
  • Saturated Fat 9.8g 49 %
  • Trans Fat 0.6g 0 %
  • Protein 2.5g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 41mg 14 %
  • Sodium 773mg 32 %
  • Total Carbohydrates 14g 5 %
  • Dietary Fiber 4.0g 16 %
  • Sugars 5.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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with this recipe , you can practically use any meat with it ,or a combination of meats. In the south , we call this creole but without chili powder and use louisianna hot sauce instead. like chicken and sausage creole or gumbo but gumbo has a blackened roux like gravey but not thick. you can use this recipe with shrimp and crab and crawfish ,basically any meat .

could you use crawfish instead of shrimp?

I live in Cajunland and you CAN absolutely use crawfish, crab, chicken, sausage... whatever you wish. Gumbo is basically a leftover type stew, but is Cajun style. If you live in the south, try Conecuh sausage (sold in most southern state Walmart stores and Kroger; or online) and if you can't do that, then Andouille is the next best thing (I always remove casings, except for Conecuh). The best Louisiana hot sauce is their trademark sauce, Tabasco, which was invented in Louisiana, but there are others that aren't as hot. I've used Frank's in a pinch and none were the wiser. Good luck!

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