Yield: 1 Servings
|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|
|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.