Okra-Less Andouille & Shrimp Gumbo

Okra-Less Andouille & Shrimp Gumbo

adapted from The Complete Cooking Light Cookbook (2000)

We are not fans of okra. If you enjoy it you can add 10 ounces of thawed frozen cut okra when you add the shrimp. You can also add some rice to make it more traditional NOLA for a few additional points.

Makes 4 servings                            1 WW Blue points / serving without rice

1 Tbsp. flour

Cooking spray

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell pepper

4 garlic cloves, minced

1/4 cup water

3/4 tsp hot sauce

1 (14.5 oz.) stewed tomatoes

1 1/4 cups chicken stock

2 bay leaves

1/2 lb. chicken andouille sausage, cut into 1/4 inch thick slices

1/2 lb. large shrimp, peeled, deveined, cut in half

2 tsp. filé powder*

2 cups cooked rice (optional)

1. Place the flour in a skillet. Cook for about 4 minutes until it is very brown; stirring constantly. Put in a small bowl and set aside.
2. In a pot coated with cooking spray, cook the onion, celery, bell pepper and garlic until softened, about 8 minutes.
3. Sprinkle the vegetables with the browned flour, cook an additional minute, stirring constantly.
4. Stir in the water, hot sauce, tomatoes, stock and bay leaves. Bring to a boil; reduce heat and simmer, uncovered 10 minutes.
5. Add sausage, simmer, uncovered for 5 minutes.
6. Add the shrimp and simmer uncovered for an additional 5 minutes or until the shrimp are cooked through.
7. Discard the bay leaves.
8. Stir in the filé powder and serve on its own or over rice if desired.

Enjoy!

*Filé powder is powdered sassafrass leaves. It is used to thicken soups and stews.