Fat Tuesday made slim and easy!! With just 180 calories per 1 1/2 cups, as little as 2 points, and 21 grams of protein, this quick and easy gumbo satisfies without the usual heft – or the time to make it!

Flavorful stick-to-the ribs Gumbo may have originated in the “Big Easy”, but the time and effort required to make can be anything but—especially on a weeknight when you need to get dinner on the table in a hurry. Using pre-cooked chicken and quick thaw frozen shrimp for convenience, a zesty Cajun seasoning for that familiar flavor, and a dusting of flour as a thickener instead of making a time- consuming fat-laden roux, all work to bring this flavor-packed slimmed-down version of New Orleans’ signature dish to the table in record time.

I pair it with a cool green salad with Ranch Dressing and a crusty roll.

MAKES 4 SERVINGS

1 tablespoon butter
3 stalks celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons Cajun seasoning
2 tablespoons instant flour (like Wondra)
1 (14.5-ounce) can reduced-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes
1 1/2 cups chopped cooked chicken breast
1/2 pound large frozen shrimp, thawed

1. Heat the butter in a large soup pot over medium heat. Add the next 4 ingredients (celery through Cajun seasoning), and cook, stirring occasionally, for 7 to 8 minutes, or until the onions are soft. The seasoning will brown; do not let it burn. Sprinkle vegetables with flour and stir to coat.

2. Stir in chicken broth, tomatoes, chicken, and 1/2 cup of water to the pot, and simmer for 5 minutes, or until thickened. Add the shrimp and simmer for an additional 2 minutes, or until shrimp is cooked.

Nutrition Information Per Serving (1 1/2 cups): Calories 180 | Carbohydrate 13g (Sugars 6g) | Total Fat 4g (Sat Fat 2g) | Protein 21g | Fiber 3g | Cholesterol 120mg | Sodium 570mg | Food Exchanges: 2 ½ Lean Meat, 2 Vegetable | Carbohydrate Choices: 1 | Weight Watcher Smart Point Comparison: Green 3, Blue 2, Purple 2