Gumbo Gravy Over Stone-Ground Grits

• 1 lb. large raw shrimp, peeled and deveined
• 1 1/2 tsp. Cajun seasoning
• 6 oz. Andouille Sausage diced
• vegetable cooking spray
• 2 tsp. vegetable oil
• 1 cup diced sweet onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves, minced
• 3 Tbsp. Browned Flour(see recipe)
• 1 cup reduced-sodium, fat-free chicken broth
• 1 cup sliced fresh okra
• 2 large plum tomatoes, peeled, seeded, and diced
• Slow-cooked Stone-ground Grits
• Garnish: sliced green onions

1. 1. Toss shrimp in Cajun seasoning in a medium bowl.
2. 2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; saute 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-hig. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.

shrimp, cajun seasoning, sausage, vegetable cooking spray, vegetable oil, sweet onion, green bell pepper, garlic, chicken broth, fresh okra, tomatoes, ground grits

Taken from www.epicurious.com/recipes/member/views/-gumbo-gravy-over-stone-ground-grits-52086001 (may not work)