Sweet potato and shrimp gumbo (mayo)

Yield: 6 servings

Measure Ingredient
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.

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