shrimp and okra gumbo

• 
  
• 
  
• 2 tablespoons canola oil, divided
• 3 tablespoons all-purpose flour
• 10 tablespoon fat-free, less-sodium chicken broth
• 1 cup chopped onion
• 4 ounces smoked ham, chopped 
• 1 cup chopped green bell pepper 
• 2/3 cup diced celery 
• 1/2 teaspoon dried thyme
• 3 garlic cloves, minced
• 1/2 pound fresh okra pods, sliced
• 1/4 cup water
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1 (28-ounce) can diced tomatoes, drained 
• 3/4 pound peeled and deveined large shrimp 
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. 1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.
2. 2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.

Adeena Sussman, Cooking Light
APRIL 2010

market street grill clam chowder

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Method: Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.