Sausage and shrimp gumbo

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.

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