So even when it comes to cooking I'm not getting any closer to New Orleans. I guess it just wasn't meant to be.
Said recipe comes from a Weight Watchers cookbook, of all places, but let me tell you: don't let this tidbit of information scare you away. It's a solid, good recipe and to be honest it doesn't feel or taste like a low calorie, low fat recipe at all. The broth is rich and aromatic, the vegetables add substance and, most of all, I doubled the amount of sausage the recipe called for, so there. No wonder it didn't taste low fat...
SHRIMP AND SAUSAGE GUMBOAdapted from the Weight Watchers Complete Cookbook
2 tablespoons olive oil
1 orange bell pepper, chopped
1 celery stalk, chopped
1 large shallot, chopped
1 garlic clove, minced
1 14-ounce can crushed tomatoes
2 cups chicken broth
1 cup sliced okra
1 teaspoon thyme
1 bay leaf
Cayenne pepper, to taste
1/2 cup long-grain rice
1 pound shrimp, peeled and deveined
2 hot Italian sausage links
In a large Dutch oven, heat up the oil, add the sausage and stir to crumble. Cook for a couple of minutes. Add bell pepper, celery, garlic and shallot and cook for about 5 minutes, until tender. Stir in the tomatoes, broth, okra, thyme, bay leaf and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Stir in the rice, cover and simmer for another 15 minutes. Add shrimp and cook for another 5 minutes or until done. Remove bay leaf.