ingredients
- salt and pepper
- Hot red pepper sauce
- 2 pounds large shrimp, shelled and deveined
- 1 small green bell pepper, seeded and chopped (1/3 cup)
- 1 small onion, chopped (2/3 cup)
- 3 cans (14 1/2 ounces each) reduced sodium chicken broth
- 1 cup diced stewed tomatoes
- 2 teaspoons Creole seasoning blend
- 2 tablespoons chopped garlic
- 1 pound collard greens, washed, cut in strips, or 2 packages (10 ounces each) frozen
- 2 celery stalks, chopped (1 cup)
- 2 tablespoons Atkins Quick Cuisine Bake Mix TM
- 3 tablespoons olive oil, divided
prepration
In a large saucepan, heat oil over medium heat, whisk in bake mix and cook, whisking, until deep golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened. Add garlic and creole seasoning and cook for 1 minute longer.
Add chicken broth and tomatoes to vegetable mixture and bring to a boil. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
Add shrimp to gumbo, mix well, cover, and cook 4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
