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.