Name: Gumbo Gravy over Stone-ground Grits
Total time: 4 h 5 min
Yield: Makes 6 servings
Ingredients: 1 pound large raw shrimp, peeled and deveined; 1 ½ teaspoons Cajun seasoning; 6 ounces andouille sausage, diced; Vegetable cooking spray; 2 teaspoons vegetable oil; 1 cup diced sweet onion; ½ 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; Slow-Cooker Stone-ground Grits; Garnish: sliced green onions

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.

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Gumbo Gravy over Stone-ground Grits

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