Ingredients

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

Preparation

  1. Toss shrimp in Cajun seasoning in a medium bowl.
  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; sauté 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.