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Ingredients
- 1 medium onion, coarsely chopped
- 3 links smoked (or Andouille) sausage
- 1 ½ cups long grain white rice
- 2 tablespoons olive oil
- 1 (16-oz) bag frozen vegetable gumbo blend (okra, corn, onions, celery, bell peppers)
- ½ teaspoon Creole seasoning
- ½ cup all purpose flour
- 1 (32-oz) box low-sodium chicken broth
- 1 (10-oz) bag cooked chicken pieces
- 1 teaspoon reduced-sodium Worcestershire sauce
- 2 (10-oz) cans milder diced tomatoes/green chiles (undrained)
- 2 teaspoons browning sauce
- 12 oz peeled/deveined medium shrimp (thawed; optional)
Prep
- Chop onion into large pieces.
- Cut sausage into bite-size pieces.
Steps
- Prepare rice following package instructions.
- Preheat large saucepan on medium-high 2–3 minutes. Add oil; then add sausage; cook and stir 2 minutes or until browned. Add onions, gumbo blend, and Creole seasoning; cook 1 minute.
- Sprinkle flour over vegetables and stir to blend. Add broth, a little at a time, while stirring; bring to a boil.
- Reduce to simmer; stir in chicken, Worcestershire, tomatoes with chiles, browning sauce, and shrimp (if using). Simmer 8–10 minutes or until thickened and shrimp are opaque. Serve over rice.
Amount per ⅙ recipe serving: Calories 580, Total Fat 14g, Sat Fat 4g, Trans Fat 0g, Chol 150mg, Sodium 1040mg, Total Carb 71g, Fiber 6g, Sugars 10g, Protein 38g, Calc 10%, Vitamin A 10%, Vitamin C 35%, Iron 25%