Shrimp & Bean Gumbo

Shrimp & Bean Gumbo

Weight Watchers Style

Ingredients

1 Tbsp canola oil

1 medium onion(s), chopped

1 medium garlic clove(s), minced

1 medium jalapeno pepper(s), minced (don't touch seeds with bare hands)

1 medium celery, rib, chopped

1 Tbsp all-purpose flour

14 1/2 oz canned diced tomatoes, undrained

15 oz canned kidney beans, rinsed and drained

2 cup(s) okra, frozen, sliced (do not thaw)

1/4 tsp dried thyme, or to taste

1/4 tsp dried oregano, or to taste

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

1/2 tsp hot pepper sauce, or to taste

1 1/2 cup(s) canned chicken broth, or vegetable broth

12 oz shrimp, large variety, peeled and deveined

Instructions

Heat oil in large pot over medium heat. Add onion, garlic, jalapeno and celery; cook, stirring frequently, 10 minutes. Add flour; stir constantly until flour is absorbed.

Add tomatoes with their liquid; stir constantly, scraping up any browned bits in pot. Stir in beans, okra, thyme, oregano, salt, pepper and hot pepper sauce; stir well. Add broth; bring to a boil over high heat. Add shrimp; reduce heat to low and simmer until shrimp are cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.

Notes

This is a mildly-spiced gumbo. For more heat, add a dash of hot sauce before eating and consider adding a dash of red pepper flakes with the other seasonings.

Garnish with fresh cilantro, if desired.