| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Reduced-fat turkey kielbasa, halved lengthwise, then cut in 1/4-inch -thick slices |
| 1 |
lb |
Raw medium shrimp, peeled and deveined |
| 2 |
|
Bell peppers, preferably 1 green and 1 red, cut in 1/2-inch pieces |
| 3 |
|
Mediium onions, coarsley chopped |
| 1 |
c |
Thinly sliced celery |
| 2 |
tb |
Creole spice mix (note) |
| 1/2 |
ts |
Dried thyme leaves |
| 1 |
c |
Water |
| 1/2 |
c |
All-purpose flour |
| 3 |
|
Bottles (8 ounces each) clam juice |
| 3 |
c |
Chicken broth |
| 1 |
lb |
Frozen sliced oka |
| 1 1/2 |
c |
Cooked rice |
INSTRUCTIONS
1. Cook kielbasa in a 4-quart pot over medium-high heat, stirring
occasionally, untill lightly browned, about 5 minutes. Add shrimp and stir
2 minutes. Remove sausage and shrimp with slotted spoon to a bowl and
reserve.
2. to pot and peppers, onions, celery, spice mix, thyme and water. Cook
over medium-low heat, stirring often, 7 minutes or until vegetables are
soft. stirring constantly, add flour and cook 2 minutes or until thicked.
3. Stir in clam juice and chicken broth. Bring to a boil , stirring
occasionlly. Stir in okraand simmer 5 minutes. Stir in reserved kielbasa
and shrimp and cook until hot. Serve with rice.
Serves 8. Per serving: 250 cal, 20g pro, 33g car, 3g fat, 89mg chol, 1728mg
sod. Exchanges: 1 starch, 3 vegetables, 21/2 very-lean meat, 1/2 fat
Note: I thought it was to spicey but my hubby added hot sauce to his!
Posted to Digest eat-lf.v097.n018 by bmann@jcn1.com (Beverly Manning) on
Sat, 18 Jan 1997.
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