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Posted  • Marjani Smith

Garden Gumbo with Shrimp

10 SERVINGS  240 MINUTES  257 CALORIES PER SERVING

36g PROTEIN  8g FAT  10g CARBS  3g FIBER  227mg SODIUM

Everyone loves a good gumbo, and pretty much everyone in the South has their own recipe. We thought we would offer our own OurSkinny-approved version and so here's our healthy best Garden Gumbo with Shrimp and Cauliflower Rice (recipe linked below). 
INGREDIENTS
1 ½ pounds skinless, boneless chicken breast halves, cubed
1 pound pork-top loin boneless chop, cubed
4 cups fresh tomatoes chopped in their juice
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup low sodium chicken broth
1 cup water
3 ¼ teaspoons dried oregano
3 teaspoons dried parsley
2 ¼ teaspoon cayenne pepper
¼ teaspoon dried thyme
½ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
¼ tsp onion powder
1 pound cooked shrimp without tails
1 ½ cups shredded zucchini (about 1 pound)
1 ½ cups fresh green beans (cut on a diagonal)

DIRECTIONS
  1. In a crock-pot, mix the chicken, diced pork, and all of the vegetables.
  2. Stir in broth and water.
  3. Add your spices and cook on low for 8 hrs or 4 on high.
  4. Stir in the shrimp during the last 20 minutes of cook time.
  5. Serve over Quick and Easy Cauliflower Rice.
OURSKINNY CHEF'S NOTES
Substituting okra for either the zucchini or green beans (or both) will produce a thicker broth and more approximate approximation of a true Southern gumbo.

Soups will usually last 3 days in the fridge and up to a month in the freezer. To store, allow the gumbo to cool, then place in a zip-top freezer bag and lay flat. Thaw overnight before reheating.

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