Cajun Shrimp And Oyster Soup - Cooking For Di from Healthy Diabetic Recipes

Cajun Shrimp And Oyster Soup - Cooking For Di Recipe

Recipe Ingredients:

2.00 qt -water
2.00 Lemon slices
2.00 Dried red hot chilis
1.00 Bay leaf
0.50 ts Thyme
Shrimp shells (reserved
-from shrimp)
Oyster liquid (reserved from
-oysters)
3.00 tb Oil
0.25 c Flour
0.50 c Onions; chopped
1.00 ts Garlic; minced
0.75 c Green pepper; chopped
0.25 c Parsley; chopped
0.50 ts Thyme
0.25 ts Cayenne
0.25 ts Hot pepper sauce
1.00 cn Tomatoes, 16oz
1.00 pk Okra,10oz frozen; cut into
-5 pieces ea
1.00 lb Shrimp, med ( use shells for
-stock)
1.00 pt Oysters; drained (use liquid
-for stock)
2.50 c Brown rice; cooked

Recipe Instructions:

To make stock, combine the water, lemon slices,
chilis, bay leaf, thyme, shrimp shells, and oyster
liquid in a large stock pot. Bring to a boil and cook,
uncovered until the mixture is reduced to about 3
cups, about 25 - 30 minutes. Strain and discard
seasonings Combine oil and flour in a large heavy pan
or Dutch oven. Cook and stir over medium heat until
the roux turns a dark rich red brown color but is not
scorched, 15 - 20 minutes. Stir in the onion, garlic,
and cook until soft, stirring constantly. Add the
green pepper, parsley, thyme, cayenne, and hot pepper
sauce. Cook and stir 5 min longer. Gradually whisk in
about 2 c of warm stock and the tomatoes. Return to a
boil and simmer 20 min. stirring occasionally. Add the
okra and simmer just until the okra is tender, about 5
min. Add the shrimp and oysters. Simmer until the
edges of the oysters curl and the shrimp is pink and
opaque, 5 - 8 minutes. Do not over cook the seafood.
Remove from heat. Mound the hot rice and ladle the
gumbo over the top.

exhanges per serving: 1 veg, 1 bread, 2 meat, 1 fat
309 calories; 34.4g carb, 19.9g pro, 10.5g fat 30%
calories from fat

Servings: 6

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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