Low Carb Recipe
A hearty shrimp gumbo dish that will satisfy anyones Creole preferences. Packed with healthy vegetables.
2 tablespoons olive oil divided
2 tablespoons Atkins Bake Mix
2 celery stalks, chopped
1 small green bell pepper, seeded, chopped
1 small onion, chopped
2 14-1/2-ounce cans low sodium chicken broth
1 cup water
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend
2 garlic cloves, pressed
1 pound collard greens, washed, cut strips
1 package frozen cut okra - (10 oz)
2 pounds large shrimp, shelled, deveined
>Hot red pepper sauce
Salt to taste
Freshly ground black pepper to taste
In a large saucepan, heat olive oil over medium heat, whisk in bake mix and cook, whisking, until golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened.
Add chicken broth, water, tomatoes, Creole seasoning and garlic to vegetable mixture and bring to a boil. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
Add shrimp to gumbo, mix well, cover, and cook 3 to 4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
This recipe yields 6 servings
239 Calories; 7g Fat (28.5% calories from fat); 33g Protein; 9g Carbohydrate; 4g Dietary Fiber; 230mg Cholesterol; 253mg Sodium
Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat