Hello, January! And the need to get off some of those holiday pounds! In an effort to do so the other night for dinner I turned to one of my handy dandy Tosca Reno Clean Eating cookbooks to find something I could make for dinner. Tosca’s gumbo completely jumped out at me especially since it’s been cold. It sounded hearty and just what we needed.
First off you’ll need the following ingredients:
3 Tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
1 large green bell pepper, seeded and chopped
4 large cloves garlic, chopped
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Old Bay seasoning
1/2 teaspoon cayenne pepper
2 Tablespoons tomato paste
4 cups low sodium chicken broth
12 oz cut frozen or fresh okra (about 3 cups)
1 teaspoon chopped fresh thyme
2 bay leaves
1 lb 51-60 count shrimp, peeled and deveined
12 oz low fat all natural fully cooked andouille sausage
Steamed long grain brown rice, for serving
Hot sauce, to garnish
This recipe can be made using either a Dutch oven or a large heavy-bottomed pot. I do not own a Dutch oven so large heavy-bottomed pot it was for me!
To start add olive oil and flour in the pot, and cook, stirring occasionally. Cook until the mixture is brown and toasty, so roughly 8 minutes. Add onion, celery, pepper, garlic, salt, pepper, Old Bay seasoning and cayenne. Cook the vegetables until they are tender, roughly 10 minutes.
Add tomato paste, broth, okra, thyme and bay leaves. Bring the mixture to a boil, stir to combine ingredients and then reduce heat to simmer, uncovered, for 20 minutes.
Increase heat to high. Add shrimp and sausage and gently stir to submerge them into the hot liquid. Cook for 3 -4 minutes until the shrimp are cooked through and the sausage is heated through.
Taste and add any additional seasoning if needed. Remove the bay leaves and throw them away. Serve over brown rice.
For a printable version of the recipe please go HERE.
If you are in Texas today and enjoyed some of the snow maybe this is juust the recipe you need for tonight’s dinner! It provides lots of good flavors and just as tasty as leftovers!
I bet this was perfect for all that cold weather y’all have been hit with lately! Nothing like a big ol’ pot of something warm when there’s snow on the ground outside.
I don’t know if I’ve ever had okra that wasn’t fried. (That’s horrible, isn’t it?) It looks so bright green and healthy, though! I’ll have to try to wrangle some non-fried okra up.*
Haha, I’ve mostly had bites of fresh okra as we cut it and my mom then does her fry thing with it. Though I have had pickled okra and that is gooood! It had been awhile since I’d had okra though so I loved having it in there!