Shrimp and bean gumbo
1
Points® value
Total Time
42 min
Prep
17 min
Cook
25 min
Serves
4
Difficulty
Easy
Gumbo is a New Orleans specialty and a one-bowl wonder of a meal. Ours is ready in under 45 minutes full of delicious shrimp and rich kidney beans. We have swapped out the bell peppers, common in the vegetable trinity of creole food, with jalapeno peppers to add a tasty kick of heat. Add more heat if you like with crushed red pepper or hot sauce at the end. A little flour combined with the okra thickened the broth creating a richer base for the bowlful of vegetables, beans and shrimp. Serve this hearty stew with some grilled bread or over some rice to absorb the tasty liquids. Try making this with with chicken and sausage in place of the beans and shrimp for a flavorful and simple variation.
Ingredients
Canola oil
1 Tbsp
Onion
1 medium, chopped
Garlic
1 clove(s), minced
Jalapeño pepper
1 medium, minced (don't touch seeds with bare hands)
Celery
1 rib(s), medium, rib, chopped
All-purpose flour
1 Tbsp
Canned diced tomatoes
14½ oz, undrained
Canned kidney beans
15 oz, rinsed and drained
Okra
2 cup(s), frozen, sliced (do not thaw)
Dried thyme
¼ tsp, or to taste
Dried oregano
¼ tsp, or to taste
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Hot pepper sauce
½ tsp, or to taste
Chicken broth
1½ cup(s), or vegetable broth
Uncooked shrimp
12 oz, large variety, peeled and deveined
