Pierogy and Shrimp Gumbo
Courtesy of Mrs. T’s Pierogies

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
1/4 teaspoon red pepper flakes
1 (14 oz.) can ready-to-serve low sodium chicken broth
1 (16.9 oz.) package frozen potato & cheddar cheese pierogies
1 pound large shrimp, shelled and deveined
1 bay leaf

In a dutch oven or deep skillet, over medium high heat, heat oil. Add onion and pepper; cover and cook for 4 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.

Servings: 4 portions
Nutrition Facts:

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