Gumbo Gravy over Stone-ground Grits

Photo: Melina Hammer; Styling: Lydia Degaris Pursell
With a light gravy, you can indulge in andouille sausage.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 4 Hours, 5 Minutes

Ingredients

1 pound large raw shrimp, peeled and deveined
1 1/2 teaspoons Cajun seasoning
6 ounces andouille sausage, diced
Vegetable cooking spray
2 teaspoons vegetable oil
1 cup diced sweet onion
1/2 cup diced green bell pepper
2 garlic cloves, minced
3 tablespoons Browned Flour
1 cup reduced-sodium, fat-free chicken broth
1 cup sliced fresh okra
2 large plum tomatoes, peeled, seeded, and diced
Garnish: sliced green onions

Preparation

1. Toss shrimp in Cajun seasoning in a medium bowl.

2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.

Note:

January 2013