prep 40 minutes bake 35 minutes at 400°F cook 10 minutes
Make this gumbo as kickin’ or as tame as you like. Use andouille sausage if you like it spicy or kielbasa for a mild stew.
- 1 lb. fresh or frozen peeled, deveined small shrimp
- ½ 17.3-oz. pkg. (1 sheet) frozen puff pastry sheets, thawed
- ½ tsp. Cajun seasoning
- 1 cup chopped green sweet pepper
- 1 cup chopped onion
- ½ cup sliced celery
- 2 cloves garlic, minced
- 1 Tbsp. vegetable oil
- 14 to 16 oz. cooked smoked sausage links, halved lengthwise and sliced
- 1 14.5-oz. can diced tomatoes, drained
- 1 10.75-oz. can condensed cream of chicken soup
- 1 9-oz. pkg. frozen cut okra, thawed
- 2 Tbsp. tomato paste
- ½ tsp. salt
- ¼ tsp. cayenne pepper
1. Thaw shrimp, if frozen. Rinse shrimp and pat dry. Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay pastry sheet on a lightly floured surface. Cut pastry sheet into 2- to 2½-inch squares. Place on prepared baking sheet. Sprinkle top of pastry evenly with Cajun seasoning. Bake 10 minutes.
2. Meanwhile, in an extra-large skillet cook sweet pepper, onion, celery, and garlic in hot oil over medium heat 4 minutes or until vegetables are tender. Stir in the remaining ingredients; heat until bubbly. Add shrimp and return to boiling. Transfer gumbo to a 3-qt. rectangular baking dish.
3. Bake, uncovered, 15 minutes. Place puff pastry squares on the gumbo. Bake 10 minutes more or until gumbo edges are bubbly and pastry is golden brown.
number of servings 10
per serving 377 cal., 25 g fat (7 g sat. fat), 95 mg chol., 938 mg sodium, 21 g carb., 2 g fiber, 4 g sugars, 18 g pro.
HEALTHY CHOICE
Reduce fat and sodium in this stew by using reduced-fat and reduced-sodium condensed cream of chicken soup and no-salt-added diced tomatoes and tomato paste.