Title: Spring Gumbo
Categories: Gumbo Vegetable Shellfish Regional
Yield: 10 Servings

1/4	c	Olive oil
1/4	c	Flour
1	md	Onion, thinly sliced
2		Cloves garlic, finely chopped
1		Green bell pepper, finely chopped
3		Celery ribs, thinly sliced
1		Jalapeno pepper, seeded and diced
2	cn	(14 1/2 oz each) stewed tomatoes
1/4	ts	Red pepper flakes
1	ts	Paprika
1/8	ts	Cayenne pepper
5	dr	Hot pepper sauce
2		Chicken bouillon cubes, dissolved in 9 c water
1	c	Uncooked white rice
1	lb	Shelled, deveined, medium size shrimp, slice in half
1/2	lb	Scallops
1	ts	Salt
1/2	ts	Ground black pepper

Roux: Heat oil in Dutch oven. Stir in flour, a tb at a time. Cook, stirring, until flour begins to brown, 3 to 4 minutes. Add onion, garlic, green pepper, celery and jalapeno. Cook for 10 to 12 minutes, until celery is softened. Add tomatoes, red pepper flakes, paprika, cayenne, pepper sauce, bouillon liquid and rice. Simmer, covered, for 20 minutes. Add shrimp, scallops, salt and pepper. Simmer until seafood is opaque, about 3 minutes.

Nutrient Value Per Serving: 207 calories, 7g fat (1 g saturated), 11g protein, 27g carbohydrate, 773mg sodium, 58mg cholesterol

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