3/4 cup tomato juice
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1/2 lb okra, stemmed and thinly sliced
2 celery stalks, chopped
2/3 cup dry white wine
1/4 cup distilled white vinegar
1 lb sweet potatoes, peeled and cut into 1-inch cubes
3 cups canned crushed tomatoes or tomato puree
1-1/2 tablespoons chili powder
1/8 teaspoon cayenne pepper
24 fresh or thawed frozen shrimp, shelled and deveined
6 cups cooked, hot white rice
- In a large frying pan over medium-high heat, heat the tomato juice.
- Add the onion, bell pepper, okra, and celery and saute until wilted and softened slightly, 5-7 minutes.
- Add the wine and vinegar and bring to a boil.
- Stir in the sweet potatoes, tomatoes or puree, chili powder, and cayenne and cook until it returns to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until the sweet potatoes are tender, 15-18 minutes.
- Add the shrimp and stir to combine. Cover and cook until the shrimp are pink, about 5 minutes.
- To serve, divide the rice among individual bowls. Top each with an equal amount of the gumbo.
Makes 6 servings.
Source: Mayo Clinic