Shrimp Gumbo Chowder

For a dinner from the soup pot, try this chowder, reminiscent of the gumbos found in Cajun country. Start by making a browned flour mixture called a roux; then add vegetables, cooked shrimp, and a package of chicken-flavored rice mix. Serve with hot corn bread.

2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 large green bell pepper (about 8 oz)
3 slices bacon
1 package (about 10 oz.)frozen sliced okra
2 cloves garlic, minced or pressed
1 package (about 6 oz.) chicken-flavored rice and vermicelli mix
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 large can (about 28 oz.) whole tomatoes in puree
1/2 cup water
1 teaspoon liquid hot pepper seasoning (or to taste)
1 pound shelled, deveined cooked shrimp (31 to 40 per Ib.)

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1. Heat oil in a small frying pan over medium heat. Add flour and cook, stirring occasionally, until browned (4 to 5 minutes). Set aside.

2. While roux is cooking, seed and dice bell pepper and bacon in a 5 to 6 quart pan; add okra and garlic. Cook over medium-high heat, stirring often, until bacon is translucent and vegetables begin to soften (4 to 5 minutes). Stir in roux and rice mix (rice and vermicelli plus seasoning packet).

3. Add broth, tomatoes and their puree, water, and hot pepper seasoning. Bring to a boil, stirring occasionally to break up tomatoes. Reduce heat, cover, and simmer until rice is tender to bite (8 to 10 minutes). Add shrimp to soup and cook until heated through.

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makes 6 servings(about 12 cups).