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Cajun Gumbo And Rice



Servings: 9  |  Prep Time: 15 minutes


1 tbsp vegetable oil

1 cup chopped onion

1 cup chopped celery

3/4 cup chopped green pepper

3/4 cup chopped sweet red pepper

4 ounces Canadian bacon, chopped

2 cloves garlic, minced

2 (13¾-ounce) cans no-salt-added chicken broth, undiluted

1 (14½-ounce) can no-salt-added whole tomatoes, undrained and chopped

1/4 cup chopped fresh parsley

1/2 tsp salt

1/2 tsp dried basil

1/2 tsp dried thyme

1/4 tsp ground red pepper

2 bay leaves

1 (10-ounce) package frozen sliced okra, thawed

1 tbsp plus 1 tsp cornstarch

1/4 cup water

2 pounds medium-size fresh shrimp, peeled and deveined

2 tbsp gumbo filé

4½ cups cooked long-grained rice (cooked without salt or fat)

Hot sauce (optional)


Nutrition Facts


Calories 295

Carbohydrate 35.7g

Fat 6.3g

Sodium 494mg


  1. Heat oil in a Dutch oven over medium-high heat until hot. Add onion and next 5 ingredients; sauté until tender. Add chicken broth and next 7 ingredients; stir. Bring to boil. Cover, reduce heat, and simmer 20 minutes.
  2. Stir in okra; cover and cook 5 minutes. Combine cornstarch and water; add to hot mixture. Stir in shrimp and filé; cook 5 minutes or until shrimp turn pink. Remove and discard bay leaves.
  3. Place 1/2 cup rice in individual serving bowls. Ladle 1 cup gumbo over each; sprinkle with hot sauce, if desired.

Fun Facts / Cooking Tips

Do you know that gumbo is a soup or stew originated from Louisiana?



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