Yield: 1 Servings
Measure | Ingredient |
---|---|
12 ounces | Reduced-fat turkey kielbasa, halved lengthwise, then cut in 1/4-inch -thick slices |
1 pounds | Raw medium shrimp, peeled and deveined |
2 \N | Bell peppers, preferably 1 green and 1 red, cut in 1/2-inch pieces |
3 \N | Mediium onions, coarsley chopped |
1 cup | Thinly sliced celery |
2 tablespoons | Creole spice mix (note) |
½ teaspoon | Dried thyme leaves |
1 cup | Water |
½ cup | All-purpose flour |
3 \N | Bottles (8 ounces each) clam juice |
3 cups | Chicken broth |
1 pounds | Frozen sliced oka |
1½ cup | Cooked rice |
1. Cook kielbasa in a 4-quart pot over medium-high heat, stirring occasionally, untill lightly browned, about 5 minutes. Add shrimp and stir 2 minutes. Remove sausage and shrimp with slotted spoon to a bowl and reserve.
2. to pot and peppers, onions, celery, spice mix, thyme and water. Cook over medium-low heat, stirring often, 7 minutes or until vegetables are soft. stirring constantly, add flour and cook 2 minutes or until thicked.
3. Stir in clam juice and chicken broth. Bring to a boil , stirring occasionlly. Stir in okraand simmer 5 minutes. Stir in reserved kielbasa and shrimp and cook until hot. Serve with rice.
Serves 8. Per serving: 250 cal, 20g pro, 33g car, 3g fat, 89mg chol, 1728mg sod. Exchanges: 1 starch, 3 vegetables, 21/2 very-lean meat, ½ fat Note: I thought it was to spicey but my hubby added hot sauce to his! Posted to Digest eat-lf.v097.n018 by bmann@... (Beverly Manning) on Sat, 18 Jan 1997.