Shrimp and Crab Gumbo

Portions:
6

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 medium green bell pepper
  • 1 medium onion
  • 1 garlic clove
  • 1 stalk celery with leaves
  • 4 green onion tops
  • 1/4 cup fresh parsley
  • 1/4 cup canola oil
  • 6 tablespoons all-purpose flour
  • 3 cups water
  • 4 cups low-sodium chicken broth
  • 8 ounces shrimp, uncooked
  • 6 ounces crab meat
  • 1/4 teaspoon black pepper
  • 1 teaspoon Tabasco® hot sauce
  • 3 cups cooked rice 

Preparation

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

Helpful hints

  • 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.
  • Use fresh, frozen or canned lump crabmeat.

Nutrients per serving

Calories 320

Protein 18 g

Carbohydrates 37 g

Fat 11 g

Cholesterol 75 mg

Sodium 480 mg

Potassium 370 mg

Phosphorus 246 mg

Calcium 80 mg

Fiber 1.8 g

Renal and renal diabetic food choices

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

Carbohydrate choices

2-1/2

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