November 7, 2008, Newsletter Issue #89: Shrimp Gumbo Recipe

Tip of the Week

This recipe has ham substituting for
sausage, so it is lower in fat. Plus, it is easy to prepare and oh,
so good!
1 cup cubed fully cooked ham
1 garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 small yellow squash, sliced
2 T olive oil
2 c vegetable broth
2 14-1/2 ounce cans stewed tomatoes
2 T fresh parsley, minced
½ t salt
¼ t dried thyme
1/8 t cayenne pepper
1/8 t chili powder
1/8 t pepper
1 bay leaf
1 cup uncooked rice
1 small green pepper, chopped
1 small yellow squash, sliced
juice of one small lemon
1 pound fresh medium shrimp, peeled and
deveined












In a large skillet, cook the ham,
onion, and garlic in oil.
Cook until the onions are translucent
(clear).
Stir in the broth, tomatoes, parsley,
bay leaf, chili powder and peppers
Bring to a boil.
Stir in rice.
Reduce heat, cover, and simmer for
about 15 minutes.
Cook until rice is tender (may be
longer than 15 minutes).
Add shrimp and lemon juice.
Cook 5 minutes longer, or until shrimp
turns pink.
Discard bay leaf prior to serving.



This is a filling dish in and of
itself. However, you may want to enjoy it with a fresh mixed greens
salad accompanied with a vinaigrette dressing.

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