Name: Shrimp and Crab Gumbo
Cook time: 15 min
Yield: 6

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Portions:
6

Serving Size:
1 cup

Diet Types:

CKD non-dialysis
Diabetes
Dialysis
Higher Potassium

Ingredients

1 cup bell pepper
1-1/2 cups onion
1 garlic clove
1/4 cup celery leaves
1 cup green onion tops
1/4 cup fresh parsley
4 tablespoons canola oil
6 tablespoons all purpose white 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 hot sauce
3 cups cooked rice

Preparation

Chop bell peppers, onion, garlic,celery leaves, green onion tops. and parsley.
To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
Add bell pepper, onion, garlic, celery leaves and 1 cup water. Cover and cook on very low heat until vegetables are tender.
Increase heat to high and add 2 cups water and 4 cups low sodium chicken broth. Boil for 5 minutes.
Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
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 327

Protein 22 g

Carbohydrates 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

Submitted by: DaVita renal dietitian Celeste from Colorado.

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