_{Photo: Randy Mayor; Styling: Cindy Barr}

Ingredients

2 tablespoons canola oil, divided

3 tablespoons all-purpose flour

10 tablespoon fat-free, less-sodium chicken broth

1 cup chopped onion

4 ounces smoked ham, chopped

1 cup chopped green bell pepper

2/3 cup diced celery

1/2 teaspoon dried thyme

3 garlic cloves, minced

1/2 pound fresh okra pods, sliced

1/4 cup water

1/2 teaspoon ground red pepper

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground allspice

1 (28-ounce) can diced tomatoes, drained

3/4 pound peeled and deveined large shrimp

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.

2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.

Serves 4

Borrowed from Cooking Light, April 2010

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