Prep 20 mins
Cook 1 hr
Taken from Tampa Bay Metro Magazine March 2007 edition.
- 2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 -1 1⁄2 medium celery rib, sliced
- 14 1⁄2 ounces diced tomatoes, undrained
- 10 ounces frozen sliced okra, thawed (about 2 cups)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 3⁄4 teaspoon dried thyme, crumbled
- 4 ounces canned fat-free low-sodium chicken broth
- 1 lb fresh shrimp or 1 lb frozen peeled medium raw shrimp, thawed if frozen
- 1 tablespoon olive oil
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon red hot pepper sauce
- 1 cup uncooked instant brown rice or 1 cup white rice
- Heat a Dutch oven over medium heat.
- Cook the flour for 1 to 1.5 minutes or until beginning to turn off-white, stirring constantly. Do not overcook.
- Transfer to a plate.
- 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.
- Stir in the undrained tomatoes, okra, 10 1/2 oz. broth, bay leaves, Worcestershire sauce, sugar, and thyme.
- In a jar with a tight-fitting lid, combine the remaining broth and the reserved flour.
- Cover and shake until completely blended.
- Stir into the tomato mixture.
- 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.
- Stir in the shrimp.
- Cook, covered, for 5 minutes, or until the shrimp turn pink.
- Remove from heat.
- Stir in 1 tablespoons oil, salt, and hot pepper sauce.
- Let stand for at least 15 minutes.
- Discard the bay leaves.
- Meanwhile, prepare the rice using the package directions.
- To serve, spoon the rice into soup bowls.
- Ladle the gumbo over the rice.
- The flavor will improve if the gumbo is refrigerated overnight.