Recipe: Hearty Gumbo (using shrimp and beans, served with brown rice)

HEARTY GUMBO

"I tried this tonight and it turned out excellent! I would cook extra brown rice though. The chicken broth I use is nonfat, so that brings down the numbers some."

1 c uncooked brown rice
3 tsp oil*
2 tbsp all-purpose flour
1 red and green bell peppers, chopped
2 ribs celery, chopped
1 large onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 cup (cooked) black beans, rinsed and drained
1 cup (cooked) black-eyed peas, rinsed and drained
2 tsp Cajun seasoning
8 oz shrimp

Prepare rice as package directs.

In large saucepan over medium heat, cook oil and flour, stirring, 5 to 10 minutes until golden brown.

Add peppers, celery, onion and garlic.* Cook about 8 minutes until browned.

Slowly whisk in broth; add beans and Cajun seasoning. Bring to a boil; reduce heat to low and simmer 10 minutes.

Add shrimp; return to boil; reduce heat to low. Simmer about 5 minutes until flavors are blended and gumbo is thickened.

Serve with rice.

*Original recipe called for 2 teaspoons oil, but I added one more teaspoon while cooking because it was too dry.
**I added some chicken broth when I put in the vegetables, it was absolutely dry.

Makes 4 servings
Source: First Magazine, 1990's
From: Dawn Forsyth