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Recipe tags: One dish meal, Shell fish, Shrimp, Southern, Stew, Stove Top

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Meats and seafood

Shrimp and Crab Gumbo

Recipe submitted by DaVita renal dietitian Celeste from Colorado.

Portions: 6

Serving size:  1-1/4 cups gumbo plus 1/2 cup rice

Ingredients

• 4 tablespoons canola oil
• 6 tablespoons all purpose flour
• 1 cup bell pepper, chopped
• 1-1/2 cups onion, diced
• 1 clove garlic, chopped
• 1 tablespoon celery leaves or diced celery
• 4 cups water (divided use)
• 4 cups low-sodium chicken broth
• 8 ounces uncooked shrimp
• 6 ounces crab meat
• 1 cup green onion tops, diced
• 1/4 cup fresh parsley, chopped
• pepper to taste
• 1 teaspoon hot sauce (optional)
• 3 cups cooked rice

Preparation

1. To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
2. Add bell pepper, onion, garlic, celery leaves and 1 cup water. Cover and cook on very low heat until vegetables are tender.
3. Increase heat to high and add 3 cups water and 4 cups low sodium chicken broth. Boil for 5 minutes.
4. Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
5. Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
6. Season with pepper and hot sauce and serve over rice.

Nutrients per serving

• Calories: 327
• Protein: 22 g
• Carbohydrate: 33 g
• Fat: 11 g
• Cholesterol: 86 mg
• Sodium: 328 mg
• Potassium: 368 mg
• Phosphorus: 221 mg
• Calcium: 79 mg
• Fiber: 1.4 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 2 starch
• 1/2 vegetable, low potassium

Carbohydrate Choices

• 2 

Helpful hint

• Roux varies in flavor, depending on how long the flour is cooked. For a deeper flavor, cook the roux until it is the color of coffee with cream added.

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