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Prep: 10 min - Cook: 25 min
6 Servings

• 1/4 cup butter or margarine
• 2 medium onions, sliced
• 1 medium green bell pepper, cut into thin strips
• 2 cloves garlic, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 1/2 teaspoon red pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 dried bay leaf
• 1 box (10 oz) frozen cut okra, thawed and drained
• 1 can (14.5 oz) whole tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1 Ib uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
• 3 cups hot cooked rice
• 1/4 cup chopped fresh parsley

In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.

2. Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

3. Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.

1 SERVING (About 1 1/2 Cups): Cal 295 (Cal From Fat 80), Fat 9g (Sat 5g), Chol 130mg, Sodium 1,230mg. Carbs 40g (Fiber 5g), Pro 19g
% DAILY VALUE: Vit A 34%, Vit C 42%, Calc 12%, Iron 24%
EXCHANGES: 2 Starch, 2 Vegetable, 1 Lean Meat, 1 Fat



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