Tasty Tuesday: Quick Gumbo

I attempted to make cajun food once for us several years ago.  I burned the roux so badly that it stunk up the whole house and nearly ruined the pan.  What's up with that stuff and why is it so hard to make?!   After that experience I swore I'd never mess with trying to make roux again.  When I saw this quick gumbo recipe which required NO ROUX I was more than excited.  It turned out fabulous!  I've also found another green vegetable my kids will actually eat- okra!  This recipe is definitely a keeper in my book. 

Quick Gumbo: (from the Weight Watchers New Complete Cookbook)

•  4 tsp. olive oil
• 1 green bell pepper, seeded and chopped
• 1 celery stock, chopped
• 6 scallions, sliced
• 1 garlic clove, minced
• 1 14.5 oz can crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 cup trimmed sliced fresh or thawed frozen okra
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1/8 to 1/4 tsp. cayenne
• 1/2 cup long grain rice
• 1/2 lb. shrimp, peeled and deveined
• 1/4 lb. skinless boneless chicken breast, cut into 1/2 in. pieces
• 1 (2-inch) piece kielbasa, cut into 8 slices

1. In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes.
2. Stir in tomatoes, broth, okra, thyme, bay leaf and cayenne; bring to boil. Reduce the heat and simmer, covered, 15 minutes.
3. Stir in the rice and simmer, covered, 15 minutes.
4. Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through, and rice is tender, about 5 minutes longer. Discard they bay leaf and serve.