Shrimp Gumbo

DifficultyDifficult
Yield6 servings
Prep25 mins
Cook25 mins

12.3g

Net Carbs

46.9g

Protein

14.9g

Fat

6.7g

Fiber

394

Calories

Shrimp Gumbo

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.
  1. 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.
  2. 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.
  3. 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.
  4. Add shrimp to gumbo, mix well, cover, and cook 4 minutes, until shrimp are pink and cooked through.
  5. Season to taste with hot pepper sauce, salt and pepper.

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