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1 tablespoon Worcestershire
sauce
2 teaspoons salt
1
1
⁄
2 teaspoons sugar
1
1
⁄2 teaspoons fresh thyme leaves
or
1
⁄2 teaspoon dried thyme
2 bay leaves
1
⁄2 teaspoon crushed red
pepper flakes
1
⁄2
teaspoon hot pepper sauce
2 pounds uncooked medium
shrimp, shelled and deveined
Meanwhile, position multipurpose blade in work bowl. Add ham. Pulse 3 or 4 times,
about 2 seconds each time, or until coarsely chopped. Remove to Dutch oven. Add
cooked vegetable mixture, parsley, and remaining ingredients except shrimp. Heat until
bubbly. Reduce heat; cover and simmer 30 to 40 minutes, or until flavors blend and
chicken and vegetables are tender. Add shrimp. Cook 5 to 8 minutes, or until shrimp turn
pink and opaque.
Remove and discard bay leaves. Serve in bowls over hot cooked rice.
Yield: 16 servings (1 cup per serving).
Per Serving: About 250 cal, 26 g pro, 11 g carb, 11 g total fat, 3 g sat fat, 125 mg chol,
810 mg sod.
CREOLE GUMBO