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Shrimp Gumbo

Shrimp Gumbo
  • Total Time
    Prep: 30 min. Cook: 1 hour
  • Makes
    11 servings 
Ingredients
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 3 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1 package (16 ounces) frozen sliced okra
  • 4 green onions, sliced
  • 1 medium tomato, chopped
  • 1-1/2 teaspoons gumbo file powder
  • Hot cooked rice

Directions

  • In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice.
Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat. 

Cheezy Cauliflower Soup


Mmm… “cheezy!” Try this dairy-free Cheezy Cauliflower Soup recipe to warm yourself (and some friends) up this winter!

Directions


  1. In a large saucepan, heat the oil over medium heat and sauté the onion, garlic, and 1/4 teaspoon of the salt for 3 to 5 minutes, until the onions are soft and translucent.
  2. Add the cauliflower, vegetable broth, and remaining salt, and bring the soup to a boil.
  3. Reduce the heat to medium, and simmer uncovered for about 20 minutes until the cauliflower is completely tender.
  4. Remove the saucepan from the heat, and allow the soup to cool for 5 minutes.
  5. Stir in the nutritional yeast, lemon juice, smoked paprika, and cayenne.
  6. Pour the soup into your blender in batches, and blast on high for 30 to 60 seconds, until smooth and creamy.
  7. Return the blended soup to the saucepan, stir in the milk, warm it over low heat, and season to taste.
  8. Ladle the soup into bowls, and garnish with the chives.
  9. Enjoy!!



Ingredients

1/4 Cup So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew
2 TBSP olive oil or grape seed oil
1 large yellow onion, diced
2 cloves garlic, minced
1 1/2 TSP sea salt
1 large head cauliflower, florets chopped
5 Cups vegetable broth
3 TBSP nutritional yeast
2 TSP fresh lemon juice
1/8 TSP smoked paprika
Pinch of cayenne pepper
1/4 Cup finely chopped chives

Sparkling Watermelon-Mojito Punch

Sparkling Watermelon-Mojito Punch

Sparkling Watermelon-Mojito Punch

 
1 Review(s)
10 Min(s)
10 Min(s) Prep
Live it up with our Sparkling Watermelon-Mojito Punch. This Sparkling Watermelon-Mojito Punch gets its great flavor from fresh lime juice and mint.
What You Need
 
Select All
 
8 Servings
 
1 bottle (2 L) seltzer, chilled
 
 
1 cup sugar
 
1 env. (0.15 oz.) KOOL-AID Watermelon Flavor Unsweetened Drink Mix
 
 
1 lime, cut into 8 wedges
 
8 sprigs fresh mint
 
ADD TO SHOPPING LIST
Let's Make It
1
Add seltzer to combined sugar and drink mix in 2-1/2-qt. glass or plastic pitcher; stir until mix is dissolved.
2
Pour into ice-filled glasses. Squeeze lime wedge into prepared drink in each glass. Garnish with mint.
3
Serve immediately.
Kitchen Tips
Tip 1
Special Extra
Freeze extra mint leaves in ice cube trays with water. Serve with prepared punch.

Promoted Content

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Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrates 26g
9%
Dietary Fibers 0g
Sugars 25g
50%
Protein 0g
Vitamin A
2%
Vitamin C
2%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingre

Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes

 
70 Review(s)
1 Hr(s) 20 Min(s)
20 Min(s) Prep
1 Hr(s) Cook
Bake a delicious childhood favorite with our Chocolate-Peanut Butter Cupcakes recipe! Prep for these chocolatey peanut butter cupcakes in just 20 minutes!
What You Need
 
Select All
 
24 Servings
 
1 pkg. (2-layer size) devil's food cake mix
 
 
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
 
1 cup cold milk
 
 
1/2 cup creamy peanut butter
 
1-1/2 cups thawed COOL WHIP Whipped Topping
 
 
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
 
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
 
ADD TO SHOPPING LIST
Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)
3
Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake, then pipe about 1 Tbsp. pudding mixture into cupcake.
4
Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in COOL WHIP mixture; sprinkle with nuts.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy one of these delectable cupcakes.
 
Tip 2
How to Frost with Flair
Dip tops of cupcakes in COOL WHIP mixture, then twist slightly before removing from COOL WHIP mixture.
Tip 3
How to Store
Keep filled and frosted cupcakes refrigerated.
 
Tip 4
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 5
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Promoted Content

The Prodigy - In Theaters Friday
Unspeakable horror awaits her. Get tickets for The Prodigy, starring Taylor Schilling and Jackson Robert Scott, in theaters this Friday.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 24g
9%
Dietary Fibers 1g
4%
Sugars 15g
30%
Protein 4g
8%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients us
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