Shrimp, Crab Gumbo



This Shrimp and Crab Gumbo is a nice light and soft dish. It lends itself to being a winner among the Weight Watchers and other healthy conscious people who are serious about their health and wellbeing.

I personally think that any seafood, prepared well is healthy. Seafood also goes well with any fruit and nuts - which is the best combination of wealth eating.

This gumbo being so low in calorie and high in protein make it a Weight Watchers friendly recipe.

If you really want to indulge in a huge way, this traditional Seafood Gumbo Recipe puts whole family closer to the table! This old fashioned gumbo is loaded with all the well-loved flavors of a real Gumbo.

It is a light and healthy version that skips a lot of excess fat and calories while it still maintains an amazing taste.

As with all traditional gumbos, the base is a roux that is slowly browned, and adds wonderful texture and flavor to the dish.

This delicious, low calorie Seafood Gumbo ads an African influence to Louisiana cuisine, and it is incredibly filling.

Serve this hearty dish as a low calorie lunch or dinner and enjoy its fresh and fabulous flavors.

Spray a large, non-stick skillet with cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes. Transfer to a bowl and set aside.

Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.

Slowly drizzle in the broth into the skillet, continuously stirring to remove lumps, and bring to a slow simmer. Add in the thyme, bay leaves, salt, pepper, lemon juice, and tomatoes.

Add the cooked vegetables back into the skillet and simmer for about 5 minutes.

Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.

Ingredients

1 cup chopped tomatoes

1 large green pepper, seeded and chopped

1 large yellow onion, thinly sliced

1 tbsp. fresh lemon juice

1 tsp. fresh thyme, finely chopped

1 tsp. salt

1/2 lb. lump crabmeat

1/2 lb. okra, thinly sliced

1/2 lb shrimp, peeled and de-veined

1/2 tsp cayenne pepper

1/2 tsp white pepper

2 large celery stalks, chopped

2 tbsp light butter

2 tbsp whole wheat flour

3 bay leaves

3 cups fat free vegetable broth

4 garlic cloves, mined

Preparation time:

10 minute(s)

Cooking time:

30 minute(s)

Number of servings (yield):4

Method

Spray a large, non-stick skillet with cooking spray and set over medium-high heat.

Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes.

Transfer to a bowl and set aside.

Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended.

Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.

Slowly drizzle in the broth into the skillet, continuously stirring to remove lumps, and bring to a slow simmer.

Add in the thyme, bay leaves, salt, pepper, lemon juice, and tomatoes.

Add the cooked vegetables back into the skillet and simmer for about 5 minutes.

Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.

NB!! If you struggle with the Roux, you can replace it with corn starch as a thickener.







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