Low-Country Gumbo

Low-Country Gumbo

This was another amazing recipe from the Weight Watchers One Pot Cookbook. I have made 1/4 of the book and nothing has disappointed me yet. Everything is fairly quick and easy, plus healthy too.

This recipe makes 6 servings and is 7 Points Plus per serving.

Ingredients:

• 1 tablespoon canola oil
• 1/2 pound low-fat chicken sausage, sliced
• 1 onion, sliced
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tablespoons all-purpose flour
• 1 (14 1/2 oz) can reduced sodium chicken broth
• 1 (14 1/2 oz) can diced tomatoes
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon cayenne pepper
• 2 bay leaves 
• 1 (10 oz) package frozen sliced okra
• 1/2 pound peeled and deveined large shrimp
• 3 cups hot cooked rice (brown)

Instructions: 

1. Heat oil in a large heavy saucepan over medium-high heat. Add sausage and cook, turning until browned, about 5 minutes. Transfer to medium bowl.
2. Reduce heat to medium. Add onion, bell pepper, celery and garlic to pot; cook, stirring, until onion is golden, about 8 minutes. Stir in flour and cook, stirring constantly, 1 minute. Gradually stir in broth until mixture is smooth.
3. Add tomatoes, thyme, salt, black pepper, cayenne and bay leaves to pot; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until flavors are blended, about 20 minutes.
4. Return sausage to pot along with okra and shrimp. Simmer, covered until okra is tender and shrimp is just opaque in center, about 10 minutes. Discard bay leaves. Spoon 1/2 cup of rice into each of 6 soup bowls. Ladle gumbo evenly over rice.