1tablespoon Worcestershire sauce

2teaspoons salt

112 teaspoons sugar

112 teaspoons fresh thyme leaves or 12 teaspoon dried thyme

2 bay leaves

12 teaspoon crushed red pepper flakes

12 teaspoon hot pepper sauce

2pounds uncooked medium shrimp, shelled and deveined

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CREOLE GUMBO

Meanwhile, position multipurpose blade in work bowl. Add ham. Pulse 3 or 4 times, about 2 seconds each time, or until coarsely chopped. Remove to Dutch oven. Add cooked vegetable mixture, parsley, and remaining ingredients except shrimp. Heat until bubbly. Reduce heat; cover and simmer 30 to 40 minutes, or until flavors blend and chicken and vegetables are tender. Add shrimp. Cook 5 to 8 minutes, or until shrimp turn pink and opaque.

Remove and discard bay leaves. Serve in bowls over hot cooked rice.

Yield: 16 servings (1 cup per serving).

Per Serving: About 250 cal, 26 g pro, 11 g carb, 11 g total fat, 3 g sat fat, 125 mg chol, 810 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Pounds uncooked medium shrimp, shelled and deveined

KPFP850, KFP1642CA specifications

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