# 3 tablespoons olive oil
# 1/2 pound skinless, boneless chicken breasts, cut into bite-size pieces
# 1 pound low-fat turkey kielbasa, sliced into rounds
# 1 1/2 cups chopped onion
# 1 1/2 cups chopped green bell pepper
# 1/2 cup chopped celery
# 3 cloves garlic, crushed
# 1/2 teaspoon thyme
# 1/2 teaspoon paprika
# 1/2 teaspoon creole seasoning
# 1/2 teaspoon pepper
# 1/3 cup flour
# 5 cups low-fat, low-sodium chicken broth
# 1 can (14.5 ounces) diced tomatoes
# 2 cups frozen sliced okra
# 1 pound fresh shrimp, peeled and deveined
Heat 1 tablespoon oil in a stock pot over medium heat. Add chicken and kielbasa and cook until browned (about 5 minutes). Remove chicken and kielbasa and set aside.
Add 1 tablespoon oil, onion, green pepper, celery, garlic, thyme, paprika, seasoning, and pepper to stock pot, and saute until tender (about 10 minutes). Remove vegetables and add to chicken and kielbasa.
Add the remaining 1 tablespoon oil and the flour to stock pot, stirring with a whisk until flour is completely incorporated into oil. Add broth, stirring well to blend.
Add chicken/vegetable mixture, along with tomatoes (with juice from can) and okra.
Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Add shrimp and cook for 10 minutes until shrimp turns pink.
Eat with Brown Rice
- CALORIES 299.4 CAL
- FAT 11.9 G
- SATURATED FAT 2.7 G
- CHOLESTEROL 147.3 MG
- SODIUM 1107.3 MG
- CARBOHYDRATES 15.8 G
- TOTAL SUGARS 6.1 G
- DIETARY FIBER 3.5 G
- PROTEIN 32.3 G