Lite Shrimp Gumbo
Potato Pancakes with Thyme are an updated version of an old favorite. These delicious crispy pancakes are perfect served with applesauce
Prep Time15 minutes mins
Cook Time37 minutes mins
Total Time52 minutes mins
Course: Soup
Cuisine: American
Keyword: Light Shrimp Gumbo
Servings: 4 People
Calories: 314kcal
- 1/4 Cup Flour Wondra is preferred
- 1 Tsp Olive oil
- 5 Oz Chicken Sausage, about 3 links Spicy Sicilian or Italian preferred
- 1 Small Yellow onion Diced
- 2 Large Peppers Diced
- 2 large Celery stalks Diced
- 1 Pound Okra Diced
- 1 Tbsp Olive oil
- 1 Tbsp Butter
- 1/2 tsp Cayenne pepper
- 1/4 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Onion powder
- 1/4 tsp Thyme
- 1/4 tsp Oregano
- 1 14 oz. can Tomatoes Marzano preferred
- 4 Cups Chicken broth, low sodium
- 1 Pound Shrimp Shelled and deveined
Brown flour in dry frypan over medium low heat and stir with a whisk until flour begins to brown. Keep stirring until the color resembles a light milk chocolate about 10-15 minutes. Remove to bowl.
Add olive oil to frypan and saute sausage until browned about 4-5 minutes. Remove to a cutting board and using a fork and knife, cut sausage into slices.
Add butter and olive oil to medium sized pot over medium high heat. Add onions, peppers and celery and cook 3 minutes until onion caramelizes. Add okra and sausage slices and cook 2-3 more minutes. Add in cayenne pepper, black pepper, paprika, onion powder, thyme and oregano. Then add browned flour. Stir well and add in tomatoes and chicken broth.
Allow gumbo to simmer 25-30 minutes then add shrimp and allow to cook 2-3 minutes. Serve over rice.
Calories: 314kcal | Carbohydrates: 24g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1014mg | Potassium: 884mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1585IU | Vitamin C: 98.9mg | Calcium: 292mg | Iron: 4.4mg