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).
INGREDIENTS1 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)
- In a crock-pot, mix the chicken, diced pork, and all of the vegetables.
- Stir in broth and water.
- Add your spices and cook on low for 8 hrs or 4 on high.
- Stir in the shrimp during the last 20 minutes of cook time.
- Serve over Quick and Easy Cauliflower Rice.
OURSKINNY CHEF'S NOTESSubstituting 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.