Teen's Shrimp Gumbo Recipe
Servings: 4
Ingredients
- 1/4 c. butter
- 1/2 c. onions, minced
- 1/4 c. green pepper, minced
- 1/8 teaspoon garlic pwdr
- 1 tbsp. salt
- 1 tbsp. sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon Tabasco
- 1 (1 lb.) can stewed tomatoes
- 1 (1 lb.) can cut okra
- 1 (12 ounce.) can V-8 juice
- 1 1/2 - 2 lbs. frzn shrimp, peeled & deveined
- 3 c. warm, cooked rice
- 1 (10 ounce.) can condensed chicken gumbo soup
Directions
- Saute/fry onions and green peppers in butter in a Dutch oven. Stir in soup, tomatoes, garlic, okra, V-8 juice, sugar, salt and Tabasco. Bring to a boil for 2 min then reduce heat to simmer, covered for 10 min.
- Blend cornstarch into 1/2 c. cool water and stir into soup mix. Boil, stirring constantly till thickened, about 3 min. Add in shrimp and cook 2 to 3 min longer.
- With ice cream scoop, spoon a mound of warm rice in center of each bowl, then ladle gumbo over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 140 | 38% |
| Total Fat 15.85g | 20% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 2700mg | 113% |
| Potassium 458mg | 13% |
| Total Carbs 12.76g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.64g | 4% |
| Protein 42.31g | 68% |
