Ingredients
2
tablespoons oil
2
tablespoons all purpose or unbleached flour
1
cup chopped onions
1
cup chopped celery
1
medium green bell pepper, chopped
3
garlic cloves, minced
1
(14.5-oz.) can diced tomatoes, undrained
1
(14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
1 1/2
cups sliced fresh okra (about 8 oz.)
1
teaspoon dried Cajun seasoning
1
lb. shelled deveined uncooked medium shrimp
Preparation
Heat oil in Dutch oven or large saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook about 5 minutes or until mixture turns medium brown, stirring constantly.
Stir in onions, celery and bell pepper; cook about 4 to 5 minutes or until softened, stirring frequently.
Add garlic; cook and stir 30 to 60 seconds or until softened. Add tomatoes, broth, okra and Cajun seasoning; mix well. Bring to a boil. Reduce heat to low; partially cover and cook 25 to 30 minutes to blend flavors, stirring occasionally.
Add shrimp; cook an additional 5 minutes or until shrimp turn pink. If desired, serve with hot cooked rice.
