Southern favorite only takes minutes to make

Here’s a shortcut version of a Southern favorite — gumbo. It’s comfort food that can take hours to make. This gumbo captures the flavor without the hours.

The key to good gumbo is cooking the oil and flour together to form a rich, light brown roux. This gives the gumbo its distinctive flavor. Okra gives gumbo its texture. When cooked, okra gives off a thick liquid that acts as a thickener for soups and sauces.

SHRIMP GUMBO

Vegetable oil spray 1/4 pound okra, thinly sliced 1 cup frozen diced onion 1 cup frozen diced green bell pepper 1 cup sliced celery 2 teaspoons minced garlic 2 tablespoons canola oil 2 tablespoons flour 1 1/2 cups water 1 teaspoon dried thyme 2 cups canned low-sodium diced tomatoes with the juice 1/4 cup frozen corn kernels 1/4 cup frozen lima beans, thawed 3/4 pound large shrimp, shelled and deveined Salt and freshly ground black pepper 1 package microwave white rice to make 1 1/2 cups cooked For the table: Worcestershire sauce

HOT PEPPER SAUCE

Heat a large nonstick saucepan over mediumhigh heat and spray with vegetable oil spray. Add okra, onion, bell pepper, celery and garlic. Saute 5 minutes. Remove vegetables to a bowl and set aside. Add oil, then flour to the skillet. Blend well and cook slowly until flour is a rich brown color. Add water, little by little, stirring to remove any lumps. Bring to a simmer. Add thyme and tomatoes and return vegetables to the pan with the corn and lima beans. Simmer 5 minutes. Add shrimp, cook 2 minutes. Cover and remove from heat. Let sit while you make the rice. Microwave rice according to package instructions. Add salt and pepper to taste to the gumbo. Divide rice into 2 large soup bowls and serve the gumbo on top. Serve Worcestershire and hot pepper sauce at the table. Serves: 2 Per serving: 638 calories (28 percent from fat) 20.2 grams fat (1.8 grams saturated, 11.6 grams monounsaturated), 276 milligrams cholesterol, 44.3 grams protein, 74.8 grams carbohydrates, 10.4 grams fiber, 365 milligrams sodium.

LINDA GASSENHEIMER / TNS