Recipe - Hearty Seafood Gumbo -Ww

2 teaspoon Vegetable oil
2 md Celery stalks; chopped
1 md Onion; chopped
One half md Green bell pepper; chopped
2 ounce Cooked boneless lean ham;
minced
2 cup Okra; cut into 1" chunks
2 cup Nosaltadded whole
tomatoes; crushed
1 Bay leaf
1 pn Freshly ground black pepper
1 pn Ground red pepper
8 ounce Shrimp; peeled and deveined
1 teaspoon File powder; optional

In large nonstick skillet, heat oil; add celery, onion, bell pepper and
ham. Cook over medium heat, stirring frequently, 67 minutes, until onion
is lightly browned.

Add okra, tomatoes, bay leaf, black and ground red peppers and 2 cups
water; bring liquid to a boil. Reduce heat to low; simmer, covered, 1215
minutes, until okra is tender.

Stir shrimp and file powder (if using) into tomato mixture; cook gently (do
not boil), stirring frequently, 35 minutes, until shrimp turn pink. Remove
and discard bay leaf. Divide evenly among 4 plates and serve.

SERVING (1 One fourth CUPS) PROVIDES: One half Fat, 2 Three fourths Vegetables, 1 One fourth Proteins.

PER SERVING: 161 Calories, 4 g Total Fat, 1 g Saturated Fat, 94 mg
Cholesterol, 288 mg Sodium, 14 g Total Carbohydrate, 3 g Dietary Fiber, 17
g Protein, 116 mg Calcium

Recipe from Weight Watchers Slim Ways Hearty Meals

(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.
Recipes Weight Watchers International, Inc., owner of the registered
trademark.

BookNote: For a wonderful hot meal, serve this New Orleans classic over
cooked rice. File powder, the spice made from ground sassafras that gives
gumbo its distinctive flavor. File should not be allowed to boil after it
is added. Look for it in the seasonings section of most supermarkets

Edited by Pat Hanneman (Kitpath) 98Feb for (C) EatLf Mailing List
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Recipe by: Weight Watchers Slim Ways Hearty Meals

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998