Sausage Gumbo (with no okra!)

I'm scared of okra. I don't know why. I'm pretty sure it has something to do with the fact that it looks like evil  jalapeno peppers.

So, this is officially okra-less gumbo. 

What did I use instead? CORN! I love the frozen sweet corn from Trader Joes. This particular bag had been in the freezer for...a while. It was beyond freezer burned. It was fine though...the ice melted pretty quickly after the corn hit the soup, and my gumbo only tasted a bit like college freezer ;)

Yum...corn popsicles! 

The original (and okra-filled) recipe is from Eating Well magazine waaaaaaaaaaaaaayyyyyy back in 2005. I've added some things, and subtracted some things, and made some po' girl substitutions. Regardless of how you decide to make it, you'll find that it fills you up and gets your nose running! 

Save the leftovers in an old spaghetti sauce jar in the fridge. If you put the soup in the jar while its still hot, then stick it in the fridge, the jar will reseal itself and you can save the soup for a while. Or if you want to save it for a long time, put it in some tupperware and freeze. Just don't add the rice at the end, or the rice will sop up all of the liquid. Add just enough rice for what you'll use right away, and save the rest in the fridge for later.

Okra-less Sausage Gumbo

(adapted from Eating Well)

Makes 4 servings/about 168 calories per serving

Ingredients

• 6 ounces hot (cajun, italian, etc.) turkey sausage links, removed from casings (or cut up)
• 1 teaspoons canola oil
• 1/2 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1 tablespoons all-purpose flour
• 2 cups chopped tomatoes (I use canned tomatoes, and the juices from the can)
• 2 cups reduced-sodium chicken broth
• 1 1/4 cups frozen chopped corn (or okra...if you really have to)
• 1/2 cup brown rice, cooked

Directions

1. Cook the brown rice (either on the stove or in a rice cooker, if you have one). Set aside.

2. 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 bowl lined with paper towels.

3. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, for about 2 minutes. Add garlic and Cajun seasoning and cook about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, and bring to a boil.

4. Return the sausage to the pot, along with corn; reduce the heat to a simmer. Cook until the corn is heated through, about 5 minutes. 

5. Add the rice, and cook for an additional 5 minutes.

Enjoy! 

-Stephanie