Hapy new year and thank god that one is over.
Well here is hoping that everyone has had a great holiday season and may you have an even better 2009! Lots of ups and downs last year but made it through and looking forward to 2009. In a small attempt to catch up on recipes promised to the every wonderful Sammywol behind the cut you will find a recipe for Faux Gumbo as presented in the New complete cook book by weight watchers. It is a nice gumbo and I have doctored it up a bit with more chicken, shrimp and kielbasa, but I have posted the original recipe here as I feel that it is always best to start with the original recipe and then play around. :) So with out further ado
Faux Gumbo
Makes 4 servings:
4 teaspoons reduced calorie margarine
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
6 scallions, sliced
1 garlic clove minced
one 14 ½ ounce can no salt-added crushed tomatoes
2 cups low sodium chicken broth
1 cup trimmed sliced fresh or thawed frozen okra
½ teaspoon dried thyme leaves, crumbled
1 bay leaf
1/8-1/4 teaspoon cayenne pepper
½ cup regular long grain rice
½ pound shrimp, peeled and deveined
¼ pound boneless chicken breast cut into ½” pieces
2” piece kielbasa, cut into 8 slices.
In large no stick saucepan, melt the margarine. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes. Stir in the tomatoes, broth, okra, thyme, bay leaf, and cayenne; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
Stir in rice and simmer, covered, 15 minutes. Add the shrimp, chicken and kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through and the rice is tender, about 5 minutes longer. Discard the bay leaf.
Per serving info: 5 points on the weight watcher system. 255 calories, 9g total fat, 3g saturated, 58mg cholesterol, 297 mg sodium, 28g total carbohydrates, 4g dietary fiber, 17g protein, 101mg calcium.
Faux Gumbo
Makes 4 servings:
4 teaspoons reduced calorie margarine
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
6 scallions, sliced
1 garlic clove minced
one 14 ½ ounce can no salt-added crushed tomatoes
2 cups low sodium chicken broth
1 cup trimmed sliced fresh or thawed frozen okra
½ teaspoon dried thyme leaves, crumbled
1 bay leaf
1/8-1/4 teaspoon cayenne pepper
½ cup regular long grain rice
½ pound shrimp, peeled and deveined
¼ pound boneless chicken breast cut into ½” pieces
2” piece kielbasa, cut into 8 slices.
In large no stick saucepan, melt the margarine. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes. Stir in the tomatoes, broth, okra, thyme, bay leaf, and cayenne; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
Stir in rice and simmer, covered, 15 minutes. Add the shrimp, chicken and kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through and the rice is tender, about 5 minutes longer. Discard the bay leaf.
Per serving info: 5 points on the weight watcher system. 255 calories, 9g total fat, 3g saturated, 58mg cholesterol, 297 mg sodium, 28g total carbohydrates, 4g dietary fiber, 17g protein, 101mg calcium.