Shrimp & Okra Gumbo

I've been wanting to make a gumbo and this one is from Cooking Light, so it's not as terrible for you. It wasn't soupy like I think of gumbo, more like the consistency of a red beans and rice dish. It was good and spicy with great flavor, but I think next time I will make it with about half of the okra and I might not drain the tomatoes to give it a thinner consistency. The okra was good, it was just so much of it. This makes 4 BIG servings.

2 Tbsp canola oil, divided

3 Tbsp all purpose flour 10 Tbsp fat fre, low sodium chicken broth

1 cup chopped onion

4 oz smoked ham, chopped

1 cup chopped green bell pepper

2/3 cup diced celery

1/2 tsp dried thyme

3 garlic cloves, minced

1/2 pound fresh okra pods, sliced

1/4 cup water

1/2 tsp ground red pepper

1/2 tsp paprika

1/2 tsp freshly ground black pepper

1/4 tsp salt

1/4 tsp ground allspice

1 (28 oz) can diced tomatoes, drained

3/4 pound peeled and deveined large shrimp-I used 1 lb of medium shrimp

2 Tbsp chopped fresh flat leaf parsley

Heat 1 Tbsp oil in large saucepan over medium high heat. Add flour; cook 1 minute or until lightly browned, stirring contantly with a whisk. Add broth, stir with a whisk until thick. Pour into a bowl, set aside. Wipe pan clean with paper towels. Heat remaining 1 Tbsp oil in pam over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper, celery, thyme, garlic, and okra; cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, additional spices and tomatoes. Bring to a boil. Reduce heat and simmer ten minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley. Serve over rice.