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

1/4cOlive oil
1mdOnion, thinly sliced
2 Cloves garlic, finely chopped
1 Green bell pepper, finely chopped
3 Celery ribs, thinly sliced
1 Jalapeno pepper, seeded and diced
2cn(14 1/2 oz each) stewed tomatoes
1/4tsRed pepper flakes
1/8tsCayenne pepper
5drHot pepper sauce
2 Chicken bouillon cubes, dissolved in 9 c water
1cUncooked white rice
1lbShelled, deveined, medium size shrimp, slice in half
1/2tsGround 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