Recipe by PaulaG
I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".
Top Review by Linky
It was so great to have a hearty creole dish without having to make a roux. No roux sure lowered the calories! I'm a bit wimpy, so thought it was a little spicy; DH found it perfect. Thanks PaulaG!<br/>made for ZWT9.
- 1⁄4 cup dry white wine
- 1 large onion, diced
- 1⁄2 cup diced celery
- 1 large red pepper, diced
- 1⁄2 medium green pepper, diced
- 2 garlic cloves, minced
- 1 cup sliced okra (Frozen or fresh work well.)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken stock or chicken broth
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon celery seed
- 2 bay leaves
- 1 lb large shrimp, peeled and deveined
- salt and pepper
- brown rice, cooked
Directions See How It's Made
- In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
- Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
- Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
- Spoon stew into bowls and top with a scoop of cooked brown rice.