Sausage and Seafood Gumbo
CATEGORY: Non-alcoholic
Nothing says Louisiana like gumbo!  This version can be made with chicken sausage to lighten it up.
PREP TIME: 65 minutes.

1/4 cup all purpose flour
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
3 Italian sausages (about 10 ounces), casings removed
1 28-ounce can diced tomatoes in juice
1 cup chicken broth
2 teaspoons Creole or Cajun seasoning
8 uncooked large shrimp, peeled and deveined
2 6-ounce white fish fillets (such as catfish or cod), each cut into 4 pieces


Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden (do not allow to burn), about 15 minutes. Set aside.

Heat oil in large pot over medium heat. Add onion and bell pepper and sauté until translucent, 5 to 7 minutes. Add garlic, thyme and bay leaf- stir 1 to 2 minutes. Add sausages and crumble; sauté until brown, about 5 minutes. Add browned flour, tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes, stirring frequently.

Add shrimp and fish pieces to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.