Yield: 6 servings
|¾ cup||Tomato juice|
|1 \N||Onion; chopped|
|1 \N||Green bell pepper; cored and thinly sliced|
|½ pounds||Okra; stemmed and sliced|
|2 \N||Celery ribs; chopped|
|⅔ cup||Dry white wine|
|⅓ cup||Distilled white vinegar|
|1 pounds||Sweet potatoes; peeled and cut into 1-inch cubes|
|3 cups||Canned crushed tomatoes OR tomato puree|
|1½ tablespoon||Chili powder|
|⅛ teaspoon||Cayenne pepper|
|24 \N||Shrimp; fresh or thawed, peeled and deveined|
|6 cups||Hot cooked white rice|
In a large frying pan, heat tomato juice over medium-high heat. Add the onion, bell pepper, okra and celery and saute until wilted and softened slightly, 5-7 minutes.
Add wine and vinegar and bring to a boil. Stir in sweet potatoes, tomatoes or puree, chili powder and cayenne and cook until mixture returns to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until the sweet potatoes are tender, 20-25 minutes. Add the shrimp and stir to combine. Cover and cook until the shrimp are pink, about 5 minutes. To serve, divide the rice among individual bowls. Top each with an equal amount of the gumbo.
Per serving: 362 calories, 14 grams protein, 2 grams fat (percent calories from fat, 5), 72 grams carbohydrates, 49 milligrams cholesterol, 397 milligrams sodium. 6 grams fiber.
Sent in by kitpath@... 4/16/99
Recipe by: Mayo Clinic/Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 18, 1999, converted by MM_Buster v2.0l.