NEW ORLEANS SHRIMP CREOLE

New Orleans Shrimp Creole image

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".

Provided by PaulaG

Categories Gumbo

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup dry white wine
1 large onion, diced
1/2 cup diced celery
1 large red pepper, diced
1/2 medium green pepper, diced
2 garlic cloves, minced
1 cup sliced okra (Frozen or fresh work well.)
2 (14 1/2 ounce) cans diced tomatoes
1 tablespoon tomato paste
1 cup chicken stock or chicken broth
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon celery seed
2 bay leaves
1 lb large shrimp, peeled and deveined
salt and pepper
brown rice, cooked

Steps:

In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
Spoon stew into bowls and top with a scoop of cooked brown rice.

Nutrition Facts : Calories 133.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 96.7, Sodium 525.7, Carbohydrate 14.7, Fiber 3.7, Sugar 7.5, Protein 13.8

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