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Title: Sweet Potato And Shrimp Gumbo
Yield: 6 Servings

Ingredients

    3/4 c  tomato juice
      1    onion; chopped
      1    green bell pepper; cored
      1    and thinly sliced
    1/2 lb okra; stemmed and sliced
      2    celery ribs; chopped
    2/3 c  dry white wine
    1/3 c  distilled white vinegar
      1 lb sweet potatoes; peeled  and
           -cut into 1-in
      3 c  canned crushed tomatoes
      1    or tomato puree
  1 1/2 tb chili powder
    1/8 ts cayenne pepper
     24    shrimp
      1    fresh or thawed; peeled and
           -deveined
      6 c  hot cooked white rice

Instructions

In a large frying pan, heat tomato juice over medium-high heat. Add the
onion, bell pepper, okra and celery and saute until wilted and softened
slightly, 5-7 minutes.

Add wine and vinegar and bring to a boil. Stir in sweet potatoes, tomatoes
or puree, chili powder and cayenne and cook until mixture returns to a
boil. Reduce heat to low, cover and simmer, stirring occasionally, until
the sweet potatoes are tender, 20-25 minutes. Add the shrimp and stir to
combine. Cover and cook until the shrimp are pink, about 5 minutes. To
serve, divide the rice among individual bowls. Top each with an equal
amount of the gumbo.

Per serving: 362 calories, 14 grams protein, 2 grams fat (percent calories
from fat, 5), 72 grams carbohydrates, 49 milligrams cholesterol, 397
milligrams sodium. 6 grams fiber.

Sent in by kitpath@earthlink.net 4/16/99

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Per serving: 405 Calories (kcal); 2g Total Fat; (3% calories from fat); 14g
Protein; 80g Carbohydrate; 36mg Cholesterol; 371mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 5554 0 0 2470 0 0 0 0 0 2840

Contributor: Mayo Clinic/Williams-Sonoma Cookbook

Preparation Time: 1:00

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