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Quick Gumbo




Source of Recipe


Sandra






Recipe Introduction


Authentic gumbo begins with a roux, which is made by cooking flour in butter until it's a deep rich brown, and ends with file powder, which is stirred in after the gumbo is removed from the heat. Our easy version of this Creole favorite showcases shrimp, chicken, and kielbasa in a savory broth. Use frozen sliced okra if your market doesn't have fresh.
Makes 4 servings. 1 serving = 6 WW Points





List of Ingredients



• 4 tsp olive oil
  
• 1 green bell pepper, seeded and chopped
  
• 1 celery stalk, chopped
  
• 6 scallions, sliced
  
• 1 garlic clove, minced
  
• 1 (14 1/2 oz) can crushed tomatoes
  
• 2 C low-sodium chicken broth
  
• 1 C trimmed sliced fresh or thawed frozen okra
  
• 1/2 tsp dried thyme
  
• 1 bay leaf
  
• 1/8 - 1/4 tsp cayenne (depending on your taste)
  
• 1/2 C regular long-grain rice
  
• 1/2 lb. shrimp, peeled and deveined
  
• 1/4 lb. skinless boneless chicken breast, cut into 1/2-inch pieces
  
• 1 (2-inch) piece kielbasa, cut into 8 slices
  






Instructions



1. In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions, and garlic until softened, about 5 minutes. Stir in the tomatoes, stock, okra, thyme, bay leaf, and cayenne; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
   
2. Stir in the rice and simmer, covered, 15 minutes. Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink, the chicken cooked through, and the rice is tender, about 5 minutes longer. Discard the bay leaf.