1. Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay pastry sheet on a lightly floured surface. Cut pastry sheet into 2- to 2 1/2-inch squares. Place on prepared baking sheet. Sprinkle top of pastry evenly with Cajun seasoning. Bake for 10 minutes.
2. Meanwhile, in a very large skillet cook sweet pepper, onion, celery, and garlic in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt, and cayenne pepper; heat until bubbly. Add shrimp and return to boiling. Transfer shrimp mixture to a 3-quart regular baking dish.
3. Bake, uncovered, for 15 minutes. Place puff pastry squares on top of the gumbo mixture. Bake about 10 minutes more or until golden brown and edges are bubbly. Makes 10 servings.
* Note: Use andouille sausage for spicier gumbo or kielbasa for a milder gumbo.
PER SERVING: 377 cal., 25 g fat ( g sat. fat), 95 mg chol., 938 mg sodium, 21 g carb., 2 g fiber, 18 g pro.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 16 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 68.1mg||21 %|
|Sodium 204mg||7 %|
|Potassium 227.4mg||6 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.2g|
|Protein 9.8g||14 %|
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Calories per serving: 71
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