The gumbo is delicious served over warm Country-Style Corn Bread (see p. 426).
8 entrée servings (about 1 cup each)
8–12 ounces reduced-sodium smoked turkey sausage, sliced
2 cups small mushrooms
1 cup each: chopped onion, sliced carrots
¾ cup each: chopped red and green bell peppers
1 tablespoon olive oil
2 cups vegetable broth
1 can (16 ounces) tomatoes with chilies, undrained
2 cans (15 ounces each) black beans, rinsed, drained
2 cups cut okra
1 tablespoon chili powder
1 teaspoon gumbo file
Salt and pepper, to taste
1. Sauté sausage, mushrooms, onion, carrots, and bell peppers in oil in Dutch oven or large saucepan until sausage is lightly browned, 5 to 8 minutes. Add remaining ingredients, except salt and pepper; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Simmer, uncovered, until thickened to desired consistency, 5 to 10 minutes. Season to taste with salt and pepper.
Per Serving:
Calories: 376
% of calories from fat: 8
Fat (gm): 2.9
Saturated fat (gm): 0.7
Cholesterol (mg): 18.3
Sodium (mg): 832
Protein (gm): 16.7
Carbohydrate (gm): 18.3
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 4.0
Meat: 1.0
Fat: 0.0