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Sweet Potato & Shrimp Gumbo

Source of Recipe

fooddownunder.com


List of Ingredients

3/4 cup tomato juice (low sodium)
1 onion chopped
1 green bell pepper cored and thinly sliced
1/2 lb okra stemmed and sliced
2 celery ribs chopped
2/3 cup dry white wine
1/3 cup distilled white vinegar
1 lb sweet potatoes peeled and cut into 1-inch cubes
3 cup canned crushed tomatoes   OR tomato puree
1 1/2 tbl chili powder
1/8 tsp cayenne pepper
24 shrimp fresh or thawed peeled and deveined
6 cup hot cooked white rice


Recipe

* In a large frying pan, heat tomato juice over medium-high heat. Add the onion, bell pepper, okra and celery and saute until wilted and softened slightly, 5-7 minutes.

* Add wine and vinegar and bring to a boil. Stir in sweet potatoes, tomatoes or puree, chili powder and cayenne and cook until mixture returns to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until the sweet potatoes are tender, 20-25 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.