Shrimp & Smoked Sausage Gumbo

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Shrimp & Smoked Sausage Gumbo

Prep: 20 minutes
Cook: 30 minutes • Serves: 12

2 tablespoons olive oil
1 pound Hillshire Farm® beef smoked sausage or Cajun style Andouille smoked sausage, cut lengthwise in half, then sliced 1/4-inch thick
1 green bell pepper, chopped
1 medium yellow onion, chopped
2 cups long grain white rice
7 cups Kitchen Basics® chicken cooking stock
1 can (28 ounces) diced tomatoes, undrained
3 tablespoons Louisiana-style Cajun seasoning
1-1/2 teaspoons gumbo filé seasoning
1 pound raw 36-40 count peeled and deveined shrimp, thawed if necessary, coarsely chopped
1 bag (16 ounces) frozen cut okra

1. In large saucepot, heat oil over medium-high heat. Add sausage, pepper and onion; cook 4 minutes or until sausage is lightly browned, stirring occasionally. Add rice; cook 1 minute, stirring constantly.

2. Add stock, tomatoes with their juice, seasonings and 2 cups water; heat to a boil over high heat. Reduce heat to medium-low, cover and cook 15 minutes. Stir in shrimp and okra; cook 6 minutes or until shrimp turn opaque throughout. Makes about 12 cups.

Approximate nutritional values per serving (1 cup):
328 Calories, 12g Fat (3g Saturated), 97mg Cholesterol, 842mg Sodium,
33g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 21g Protein

Chef Tip:
If gumbo becomes too thick, stir in a little additional chicken stock or water.

Dietitian’s Dish Tip(s):
Gumbo is comfort food at its finest. For even more nutrition, try swapping in turkey sausage and adding more okra, which has compounds that help lower cholesterol.