Serves: 8
Total Calories: 686
1. Cook rice in water as directed on package.
2. Meanwhile, melt margarine in Dutch oven over medium heat. Add onion, bell pepper and garlic cook until tender.
3. Sprinkle onion mixture with flour stir to coat. Add broth, salt, pepper and hot pepper sauce mix well. Bring to a boil. Stir in tomatoes and okra. Simmer 10 minutes, stirring occasionally.
4. Stir in shrimp. Simmer an additional 5 to 6 minutes or until shrimp turn pink. Stir in parsley.
5. To serve, spoon 3/4 cup rice into each of 8 individual soup bowls spoon gumbo over rice.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 270 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 80 mg 27% * Sodium: 520 mg 22% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 15 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Very Lean Meat or 3 Carbohydrate, 1 Very Lean Meat
This Southern Style Shrimp Gumbo recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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