Gumbo Gravy over Stone-ground Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With a light gravy, you can indulge in andouille sausage. 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 |
slow-cooker stone-ground grits |
garnish: sliced green onions |
Directions:
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.
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