Shrimp Gumbo

Shrimp Gumbo Makes 6 Servings

¼ c all-purpose flour
1 T butter
1 c chopped onion
1 c chopped green bell pepper
½ c diced celery
2 cloves garlic, minced
3 c low sodium chicken broth
1 14.5 oz can diced tomatoes, drained and rinsed
1 c diced okra
1 t cumin
½ t paprika
½ t dried thyme
½ t dried oregano
¼ t salt
¼ t black pepper
1/8 t cayenne pepper
14 oz uncooked shrimp

Directions
1. Sprinkle flour over bottom of a small pie plate. Toast at 400 degrees for 15-20 minutes, until golden brown. Stir once or twice during cooking time. Remove from oven, transfer to a small bowl and let cool.

2. Melt butter in a large non-stick saucepan over medium-high heat. Add onions, green pepper, celery, and garlic. Cook and stir until the vegetables begin to soften, about 3 minutes. Stir in toasted flour and cook for 1 minute.

3. Add broth and mix well. Add drained tomatoes, okra, cumin, paprika, thyme, oregano, salt, pepper, and cayenne. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

4. Add shrimp and simmer for 5 more minutes, until shrimp is cooked through.

5. Serve with rice.