Recipe Name Shreveport Gumbo Submitted by Louise Recipe Description I adapted this from Pillsbury's "Hearty Soups and Bread" cookbook published in 1985. As a diabetic who counts my carbs, I've omitted the rice normally a part of Gumbo to reduce the carbohydrates. Add them back in if you want. Quantity 0 Quantity Unit Prep Time (minutes) 40 Cook Time (minutes) 90 Ready In (minutes) 130

Ingredients Amount Measure Ingredient 2 tablespoons all-purpose flour 2 tablespoons oil, canola 1/2 cups, chopped Onion, chopped 1 cup, diced celery 2 clove garlic minced 3 cups chicken broth or stock 1 1/2 cups V8 Juice 1 teaspoon salt 1/4 teaspoon thyme, dry, ground 1/4 teaspoon thyme, leaves, crushed 1/4 teaspoon cayenne pepper 3 cups tomatoes canned, diced 2 cups Okra 24 ounces shrimp shelled and deveined 1/2 pounds, raw cooked and chopped 3 links 3 oz Sausage, Italian, sweet, links cooked and sliced 2 leaves bay leaf Steps Sequence Step 1 In large heavy skillet, combine flour and oil. Cook over medium heat 25 to 35 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes and constantly last 10 to 20 minutes. Remove from heat; stir in chopped onions, celery and garlic until roux stops browning. Return to heat; cook over low heat 8 to 10 minutes or until veggies are tender, stirring frequently. 2 Transfer mixture to 5 quart Dutch Oven. Slowly add the broth and vegetable juice, stirring constantly. Stir in salt, thyme, cayenne, bay leaves and okra (sliced. Bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. 3 Remove bay leaves and add in sausage (which has been browned and sliced), chicken and shrimp (shelled and deveined). Simmer uncovered an additional 3 to 5 minutes or until shrimp are light pink. Garnish as desired.