The good folks from Louisiana wouldn’t dare to pass this off as gumbo. I mean it doesn’t even contain okra; it’s just a simple mish mash. We don’t always have to be rigid and follow the rules, right? I’m taking my cooler to AB tomorrow and returning Monday morning with fresh shrimp from Atlantic Beach Seafood Market! Mmmmm. Come on in, friend! We’re making Gumbo Tuesday night!
1 lb large raw shrimp, cleaned
1 small sweet onion, diced
1 medium green pepper, diced
2 stalks celery, diced
2 medium tomatoes, diced
2 cloves garlic, minced
1 1/2 Tbs Cajun seasoning*
1 cup uncooked instant rice
1/2 cup low-sodium chicken broth
Salt and fresh ground black pepper, to taste
Preheat oven to 400°.
In large bowl, toss together everything.
Prepare 2 foil pouches.
Divide mixture evenly between both pieces of foil and seal.
Place pouches in baking pan.
Cook 25 minutes.
Open pouch and taste rice for doneness.
If necessary, close pouch and return to oven 5 more minutes.
Pour mixture into serving bowl, or divide evenly among plates.
*I like Paul Prudhomme Salt Free Seasoning
260 Calories per serving…Fewer than most Lean Cuisines and way better.