Heart Healthy
Soy sausage links stand in for the traditional Andouille sausage, adding smoky flavor to this Louisiana stew built around okra and the “holy trinity” of Cajun cooking (onion, celery, and bell pepper). It’s served over brown rice to soak up all the delicious sauce.
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Vegetable Gumbo
Soy sausage links stand in for the traditional Andouille sausage, adding smoky flavor to this Louisiana stew built around okra and the “holy trinity” of Cajun cooking (onion, celery, and bell pepper). It’s served over brown rice to soak up all the delicious sauce.
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Servings:
4
Ingredients
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2 Tbsp. flour -
1 tsp. olive oil -
1 medium onion -
1 medium green bell pepper -
1 medium celery -
14.5 oz. tomatoes -
1 cup okra -
4 oz. soy sausage links, browned -
1 tsp. seafood seasoning blend -
2 medium bay leaves -
1/2 tsp. thyme -
1 1/2 cups water -
1/4 tsp. salt -
6-8 drops red hot pepper sauce -
1 cup brown rice
Directions
Tip: Click on step to mark as complete.
-
Heat a large saucepan over medium-high heat. Cook the flour for 1 1/2 to 2 minutes, or until just beginning to turn light golden, stirring constantly. Transfer to a small plate. -
In the same saucepan, heat the oil, swirling to coat the bottom. Cook the onion, bell pepper, and celery for 3 minutes, or until the onion is soft, and the other vegetables are tender, stirring frequently. Stir in the tomatoes with liquid, okra, soy sausage, seasoning blend, bay leaves, and thyme. Stir in the flour until well blended. Stir in the water. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 25 minutes, or until the okra is very tender and the mixture has thickened, stirring frequently. Remove from the heat. -
Stir in the salt and hot-pepper sauce. Let stand, covered, for 15 minutes so the flavors blend. Discard the bay leaves. -
Meanwhile, prepare the rice using the package directions, omitting the salt and margarine. Spoon the rice into bowls. Ladle the gumbo over the rice.
Tip: Serving size 3/4 cup gumbo and 1/2 cup rice
Nutrition Facts
Vegetable Gumbo
Calories
Protein
FiberNutrition Facts
| Calories | 161 | |
|---|---|---|
| Total Fat | 2.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 1.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 272 mg | |
| Total Carbohydrate | 31 g | |
| Dietary Fiber | 4 g | |
| Sugars | 7 g | |
| Protein | 4 g | |
Dietary Exchanges
3 vegetable, 1 starch
-
Servings:
4
Ingredients
-
2 Tbsp. flour -
1 tsp. olive oil -
1 medium onion -
1 medium green bell pepper -
1 medium celery -
14.5 oz. tomatoes -
1 cup okra -
4 oz. soy sausage links, browned -
1 tsp. seafood seasoning blend -
2 medium bay leaves -
1/2 tsp. thyme -
1 1/2 cups water -
1/4 tsp. salt -
6-8 drops red hot pepper sauce -
1 cup brown rice
Directions
Tip: Click on step to mark as complete.
-
Heat a large saucepan over medium-high heat. Cook the flour for 1 1/2 to 2 minutes, or until just beginning to turn light golden, stirring constantly. Transfer to a small plate. -
In the same saucepan, heat the oil, swirling to coat the bottom. Cook the onion, bell pepper, and celery for 3 minutes, or until the onion is soft, and the other vegetables are tender, stirring frequently. Stir in the tomatoes with liquid, okra, soy sausage, seasoning blend, bay leaves, and thyme. Stir in the flour until well blended. Stir in the water. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 25 minutes, or until the okra is very tender and the mixture has thickened, stirring frequently. Remove from the heat. -
Stir in the salt and hot-pepper sauce. Let stand, covered, for 15 minutes so the flavors blend. Discard the bay leaves. -
Meanwhile, prepare the rice using the package directions, omitting the salt and margarine. Spoon the rice into bowls. Ladle the gumbo over the rice.
Tip: Serving size 3/4 cup gumbo and 1/2 cup rice