Today's Tip: Easy, Healthy & Hearty Shrimp Gumbo

Even though it's March and spring is right around the corner, the chilly nights still put me in the mood for a nice warm soup for supper.  My kids love shrimp, and this easy shrimp gumbo recipe is always a hit around here.  Try it and let me know what you think!

Hearty Healthy Shrimp Gumbo

Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 6

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 1 medium onions, chopped
• 1 medium green bell peppers, chopped
• 1 -1 ½ medium celery ribs, sliced
• 14 ½ ounces diced tomatoes, undrained
• 10 ounces frozen sliced okra, thawed ( about 2 cups)
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• ¾ teaspoon dried thyme, crumbled
• 10 1/2oz canned fat-free low-sodium chicken broth
• 1 lb fresh shrimp or 1 lb frozen peeled medium raw shrimp, thawed if frozen
• 2 teaspoons olive oil
• ¾ teaspoon salt
• ¼ teaspoon red hot pepper sauce
• 1 cup regular or instant brown rice

Directions

1. Prepare the rice according to the package directions (may also use bulgur wheat).
2. Heat a Dutch oven over medium heat. Cook the flour for 1-2 minutes or until beginning to turn off-white, stirring constantly. Do not overcook. Transfer to a plate.
3. Add 2 teaspoons oil to the pot and swirl to coat the bottom. Cook the onion, bell pepper, and celery for 5 minutes, stirring frequently.
4. Stir in the undrained tomatoes, okra, broth, bay leaves, Worcestershire sauce, sugar, & thyme.
5. In a jar with a tight-fitting lid, combine the remaining broth and the reserved flour. Cover and shake until completely blended.
6. Stir into the tomato mixture and bring to a boil over high heat. Reduce the heat and simmer, covered, for 25 minutes, or until the okra is very tender and the mixture has thickened, stirring frequently.
7. Stir in the shrimp & cook, covered, for 5 minutes, or until the shrimp turn pink. Remove from heat & stir in the olive oil, salt, and hot pepper sauce. Let stand for at least 15 minutes. Discard the bay leaves.
8. To serve, spoon the rice into soup bowls. Ladle the gumbo over the rice & enjoy!