Shrimp Gumbo
12.3g
Net Carbs
46.9g
Protein
14.9g
Fat
6.7g
Fiber
394
Calories
Ingredients:
- 3 tablespoons Extra Virgin Olive Oil
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1 small Onion
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 8 servings Original Creole Seasoning
- 6 teaspoons Garlic
- 10 ounces Cooked Okra (from Frozen)
- 1 small (5 per pound) Green Sweet Pepper
- 1 cup Diced Tomato
- 1 pound Collards
- 2 pounds Shrimp
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 2 tablespoons.
- In a large saucepan, heat oil over medium heat, whisk in 2 tablespoons flour mix and cook, whisking, until deep golden brown and bubbly, about 5 minutes. Chop the collards, slice the thawed okra and evenly dice the onion, green pepper and celery.
- Add the onion, green pepper and celery to the pan and cook, stirring occasionally for 5 minutes until softened. Add minced garlic and creole seasoning and cook for 1 minute longer.
- Add chicken broth and tomatoes to vegetable mixture and bring to a boil. Add chopped collards and diced okra, cover and cook until collards are tender, about 10 minutes.
- Add shrimp to gumbo, mix well, cover, and cook 4 minutes, until shrimp are pink and cooked through.
- Season to taste with hot pepper sauce, salt and pepper.
