Sweet potato and shrimp gumbo

Recipe Information

Ingredients

• 3/4 cup tomato juice

• 1 onion, chopped

• 1 green bell pepper, stemmed, seeded, and chopped

• 1/2 pound okra, stemmed and thinly sliced

• 2 celery stalks, chopped

• 2/3 cup dry white wine

• 1/4 cup distilled white vinegar

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes

• 3 cups tomato puree

• 1 1/2 tablespoons chili powder

• 1/8 teaspoon cayenne pepper

• 24 fresh shrimp, shelled and deveined

• 6 cups cooked white rice

Directions

• Heat the tomato juice in a large frying pan over medium-high heat. Add the onion, bell pepper, okra, and celery to the pan and sauté until the ingredients are wilted and slightly softened, about 5-7 minutes.

• Stir in the white wine and vinegar and bring to a boil. Add the sweet potatoes, tomato puree, chili powder, and cayenne pepper and cook until the pot returns to a boil. Reduce heat, cover, and simmer 15-18 minutes, stirring occasionally.

• Stir in the shrimp. Cover and cook until the shrimp are pink, about 5 minutes.

• Divide the rice among individual bowls and top with equal amounts of gumbo.

Nutrition (per serving)

• Calories: 362 cal

• Total fat: 2g

• Saturated fat: <1g

• Cholesterol: 49mg

• Sodium: 397mg

• Carbohydrate: 72g

• Fiber: 6g

• Protein: 14g