Sunday, November 17, 2013

Shrimp and Crab Gumbo Soup

This has always been one of my favorite recipes to make and eat!  It's healthy and easy to make.  If you like seafood and Cajun spice, you'll definitely be adding this to your keeper recipes.  I've taken this from the Better Homes and Gardens cookbook, but I've have added some of my own touches as well.  In the picture you see below, I have doubled the batch for leftovers for the week at work. :)

1 green bell pepper, diced (can use variety of colors; I used the mini bell peppers to add color and variety)
1 medium onion, diced
1 Tbsp. corn starch
salt and pepper
1 Tbsp. olive oil
1 14.5 oz. can stewed tomatoes
6 oz. hot tomato sauce (can go Cajun if you'd like-found near the tobasco sauce)
2 cups frozen okra
1 cup frozen corn (this was an add-in for color)
1 8 oz. package of crab (imitation works fine), chopped
8 oz. frozen and cooked shrimp, detailed and chopped
3/4 cup brown rice (it calls for instant, but either works well)
1 1/4 cup water

Sautee pepper and onion in pan with olive oil until tender.  Add corn starch and stir for a minute or two.  Add the canned tomatoes, tomato sauce, okra, and corn and let simmer for about 10 minutes.  Add crab, shrimp, brown rice, and water.  Cook on stove until rice is cooked.  This recipe is approximately 250 calories and is low in fat as well.  A great soup to warm you up for this time of year.

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