Quick Shrimp Gumbo
Maine meets New Orleans • Serves 4
|1 cup finely chopped onion|
|3 garlic cloves, minced|
|1 teaspoon canola oil|
|½ pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into ¼ inch slices|
|1-1/2 cups chopped green pepper|
|1 14.5 ounce can diced tomatoes, undrained|
|1 cup reduced-sodium chicken broth|
|1 teaspoon Italian seasoning|
|½ teaspoon salt|
|½ teaspoon chili powder|
|¼ teaspoon pepper|
|¾ pound uncooked medium shrimp, peeled and deveined|
|½ cup uncooked instant rice|
|1 14.5 ounce can okra|
|3 Tablespoons Worcestershire sauce|
|1/3 cup shrimp sauce|
In a large saucepan, sauté onion and garlic in oil for 2 minutes, or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in all remaining ingredients. Bring to a boil.
Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from heat.
Cover and let stand for 5 minutes or until rice is tender. Serve hot.