Superb salmon gumbo filled with tender okra, tomatoes, onions, green peppers and cooked rice with a splash of hot sauce. Great for any occasion!
Andouille Sausage and Salmon Gumbo
1/3 cup each: diced green pepper, onion and celery
1/2 lb. andouille sausage or Italian sausage, casings removed and crumbled
1 Tablespoon butter
1/2 teaspoon fresh minced garlic
2 (14-oz.) cans stewed tomatoes
1 (14-oz.) can vegetable stock
1 (16-oz.) bag frozen cut okra, thawed and drained
1 to 2 Tablespoons hot sauce
2 teaspoons Cajun seasoning
2 bay leaves
2 (2.5-oz.) pouches Chicken of the Sea® Smoked Pacific Salmon
hot cooked rice
In large saucepan, saute bell peppers, onion, celery, sausage and garlic in melted butter until sausage is cooked and vegetables are tender (about 10 minutes). Add tomatoes, stock, okra, hot sauce, Cajun seasoning and bay leaves. Bring to boil. Reduce heat, cover and simmer 20 minutes. Fold in Chicken of the Sea® Salmon; heat through. Remove bay leaves before serving over cooked rice. Makes 6 servings.
You can substitute the two pouches of Chicken of the Sea® Smoked Salmon for one (7.1-oz.) pouch of Chicken of the Sea® Pink Skinless and Boneless Salmon.
Serving Size 1; Calories 260; Calories from Fat 80; Saturated Fat 3; Carbohydrates 32; Fiber 4; Sugars 4; Protein 16; Cholesterol 35; Sodium 1160; Vitamin A 25%; Vitamin C 30%; Calcium 15%; Iron 15%;