Happy Not-So-Fat Fat Tuesday!

MARDI GRAS! 
Be festive and healthy with this low cal gumbo recipe. 


hi friends! Ah, I know it has been awhile. Between starting a new job and traveling to Austin (pics to come soon!), I haven't had a chance to come up for air!! I'm hoping things will start too slow down soon. Though busy is good I guess.

Anyway, Happy Fat Tuesday! I so wish I could indulge today, but after a weekend in Austin with lots of beers with my cousins, amazing BBQ, and the best breakfast buffet I've ever had (probably gained 10 pounds in that sitting...no joke. We had to be wheel-barreled out of there, but it was worth it) - I'm keepin it light today folks!

Try this recipe from Eating Well tonight.
Sausage Gumbo - 168 calories/serving. Low cal, low carb, low fat, heart healthy way to celebrate Mardi Gras.

• 12 ounces hot Italian turkey sausage links, removed from casings (You could also use shrimp.. yum. Just add raw shrimp the last 10 mins of cooking)
• 2 teaspoons canola oil
• 1 large onion, diced (I like more vegatables - add celery and peppers too if you'd like!)
• 4 cloves garlic, minced
• 1 teaspoon Cajun seasoning (You could use creole seasoning instead if you prefer)
• 2 tablespoons all-purpose flour
• 4 cups chopped tomatoes
• 4 cups reduced-sodium chicken broth
• 2 1/2 cups frozen chopped okra (Okay, not going to lie I had no idea what this was. So I looked it up. It is a long green edible beaked pods of the okra plant. You can find it at whole foods.) 
• 3/4 cup instant brown rice
• 1 bunch scallions, trimmed and sliced (optional)

1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using. 

Special Notes: 

I love my crockpot, so you can also sauté onions, celery (or whatever veggies you decided to use), spices and garlic. Add to crockpot with the rest of the ingredients. Add more water periodically for the rice to absorb. Heat on low for 8 hours. 

xo

B