2 pounds Okra — Trimmed And Sliced
1/4 cup Vegetable Oil
1 pound Tomatoes — Peeled And
— Quartered 1 cup Onion — Chopped
1 cup Celery — Chopped
1/4 cup Green Bell Pepper — Chopped
2 each Bay Leaves
1 teaspoon Fresh Thyme — Or 1/4 Tsp Dried
Salt — To Taste Cayenne Pepper — To Taste 1 quart Vegetable — Fish Or Chicken
— Stock Or Water 2 Ears Fresh Corn — Cut/Scraped From
— Cob 1 pound Fresh Shrimp — Peeled And Deveined
In warm weather, I prefer a lighter, fresher soup to the more traditional Cajun or Creole gumbos that I prepare in abundance in cooler months. This easy recipe adds fresh-cut corn to the usual delicious mix of tomatoes, okra and shrimp. Serve with a green salad and hot corn bread.
taste with salt and cayenne and add the stock or water. Bring to a boil, reduce the heat, cover and simmer for l5 minutes.*
Return to a boil and add the corn. Cook for 3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through.
Note: The soup may be prepared to this point up to 12 hours ahead and refrigerated. Reheat before proceeding. The soup base may also be frozen and stored for up to 6 months.
shrimp.
Per serving: 262 calories, 18 gm protein, 21 gm carbohydrates, 12 gm fat, 117 mg cholesterol, 2 gm saturated fat, 401 mg sodium, 3 gm dietary fiber ? Copyright 1998 The Washington Post Company
Posted to MC-List by Johnnye