Here's a shortcut version of a Southern favorite — Gumbo Soup. 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.

Servings: 2Vegetable oil spray¼ pound okra, thinly sliced1 cup frozen diced onion1 cup frozen diced green bell pepper1 cup sliced celery2 teaspoons minced garlic2 tablespoons canola oil2 tablespoons flour1½ cups water1 teaspoon dried thyme2 cups canned low-sodium diced tomatoes with the juice¼ cup frozen corn kernels¼ cup frozen lima beans, thawed¾ pound large shrimp, shelled and deveinedSalt and freshly ground black pepper1 package microwave white rice to make 1½ cups cookedFor the tableWorcestershire sauceHot pepper sauceHeat a large nonstick saucepan over medium-high heat and spray with vegetable oil spray.Add okra, onion, bell pepper, celery and garlic. Sauté 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.