Mardi Gras (French for “Fat Tuesday”) dates back to medieval times. Mardi Gras is the celebration of the beginning of the Christian festive holiday, Lent–a time of fasting and Lenten sacrifices. Enjoy the indulgent day with a tasty, traditional Shrimp Gumbo! Earn your beads with the Creole-orginated meal. This recipe can use regular rice or instant rice to cut the cooking time in half. Veggies, spices, and protein make for a delicious dinner, PLUS incredible deals at Fresh. An added note: gumbo pairs great with flakey breads or a green salad.

See you soon for all the ingredients!

Recipe Title

https://www.tasteofhome.com/recipes/shrimp-gumbo/ 

• Prep: 30 min
• Cook: 1 hour
• Total: 1.5 hours
• Servings: 11 servings

Nutrition Facts (per 1 cup)

• 159 calories
• 7g fat (1g saturated fat)
• 102mg cholesterol
• 681mg sodium
• 9g carbohydrate (3g sugars, 2g fiber)
• 15g protein
• Diabetic Exchanges
  • 2 lean meat
  • 1 vegetable
  • 1 fat
     

Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 4 cups chicken broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 pounds uncooked shrimp (26-30 minutes per pound), peeled and deveined
• 1 package (16 ounces) frozen sliced okra
• 4 green onions, sliced
• 1 medium tomato, chopped
• 1-1/2 teaspoons gumbo file powder
• Hot cooked rice

Directions:

1. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

Side note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.