A quick one-pot meal for weeknights. Makes enough for leftovers. Some people like to add canned tomatoes and some Worcestershire sauce. You can use chicken instead of shrimp, but I'd sautee it before/with the veggies. You can also do this in a slow-cooker with a "brown" function since it only gets better with more time to stew.
In large pot on Medium-High, sautee oil and aromatics (celery through garlic) for 3-5 min.
Push veggies to the side of the pan, melt more butter and stir in flour to make a roux--2 minutes or till flour starts to brown.
Add chicken broth and bring to a boil.
Reduce to medium, add meat and okra, and let simmer 10 minutes.
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|Serving Size: 1 Recipe (1528g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1095 (68%)|
|Amt Per Serving||% DV|
|Total Fat 121.6g||162 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 53.8g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 326.6mg||100 %|
|Sodium 3027.6mg||104 %|
|Potassium 2367.4mg||62 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 37.6g|
|Protein 77.5g||111 %|
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Calories per serving: 1605
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