Recipe adapted from Chuck Taggarts gumbopages.com
Creole spices, fresh seafood and lots of Southern vegetables make this stew hearty, flavorful and full of glorious colors.
2 tablespoons olive oil, divided
2 tablespoons Carbquick *
2 celery stalks, chopped
1 small green bell pepper, seeded and chopped
small onion, chopped
2 cans (14 1/2 ounces each) reduced sodium chicken broth plus 1 cup water
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend
2 garlic cloves, pushed through a press
1 pound collard greens, washed, cut in strips, or 2 packages (10 ounces each) frozen
1 package (10 ounces) frozen cut okra
2 pounds large shrimp, shelled and deveined
Hot red pepper sauce
Salt and pepper
1. In a large saucepan, heat oil over medium heat, whisk in bake mix and cook, whisking, until golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened.
2. Add chicken broth, water, tomatoes, Creole seasoning and garlic to vegetable mixture and bring to a boil.. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
3. Add shrimp to gumbo, mix well, cover, and cook 3-4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
Prep time: 25 minutes
Bake/Cook time: 25 minutes
Carbohydrates:16.5 grams Net Carbs:10.5 grams
Fiber:6 grams Protein: 26 grams Fat: 7 grams