Shrimp and 4-Pepper Stew

While the absence of roux disqualifies this hearty, delicious stew from gumbo status, it does contain practically of of the other elements of that classic Creole specialty.

Recipe Ingredients:

2 tablespoons olive oil
1/2 pound okra, sliced into 1-inch rounds
1 medium onion, chopped
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
2 cloves garlic, finely chopped
1 (15.4-ounce) can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
1 teaspoon filé powder
Cooked white rice for accompaniment
1 small lemon, cut into wedges for accompaniment

Cooking Directions:

1. Heat oil in a large, deep skillet over medium-high heat. Add okra and sauté until slightly soft, about 3 minutes.
2. Add onion, bell peppers and garlic; sauté for 10 more minutes.
3. Stir in tomatoes, broth, bay leaf, cumin, allspice, salt, black pepper and cayenne pepper. Bring to a boil, reduce heat and simmer for 20 minutes; stir occasionally.
4. Add shrimp and cover. Cook until shrimp turn pink, about 5 minutes.
5. Remove from heat and stir in filé powder.
6. Serve ladled over rice, with a wedge of lemon on the side.

Makes 4 servings.