Ingredients:

2 tablespoons olive oil

1 large onion, thinly sliced

2 medium-sized sweet red bell peppers, cut in thin strips (about 2 cups)

1 tablespoon minced garlic

l/4 teaspoon red pepper flakes

1 can (14 ounces) ready-to-serve low-sodium chicken broth

1 package (16.9 ounces) frozen Potato & Cheddar Cheese Pierogies

1 pound large shrimp, shelled and de-veined

1 bay leaf

 

Directions:

In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover and cook for 4 Low in fat, this spicy Louisiana-style gumbo is chock full of shrimp, red bell peppers and a surprise ingredient-pierogies! minutes. Uncover and cook until lightly browned, about 3 minutes, stirring occasionally. Add garlic and red pepper; cook and stir for 30 seconds. Add broth; bring to a boil. Add pierogies; cover and cook over medium-high heat for 3 minutes. Add shrimp and bay leaf; cover and cook, stirring once, just until shrimp are cooked, about 3 minutes longer. Remove bay leaf. Spoon shrimp and sauce into soup bowls. Sprinkle with chopped parsley, if desired.

 

Yield: 4 portions