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Quick Kielbasa Gumbo
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
Deanna Smith's of Canton included rice and a can of corn among the ingredients. Since rice could count as a side dish and it seemed like there already was a healthy amount of veggies, I thought it would be fun to play around with replacement ingredients to give the gumbo a deeper base.
I first tried sauteing onions with creole seasonings and liked the added spice. Flavorful Rotel tomatoes with chiles add further complexity to the gumbo. Depending on how spicy you like things, choose from mild or hot, plain or packed in sauce.
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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1 onion, chopped
2 teaspoons creole seasonings, or to taste
3 (10-ounce) cans Rotel tomatoes with chiles, plus 1 can water
1 (16-ounce) package frozen gumbo vegetables
1 pound kielbasa, sliced
Instructions:
In a well-oiled stockpot over medium heat, saute onion until softened. Add creole seasoning and saute for 2 minutes. Add tomatoes and 1 can water and bring to a boil. Add gumbo vegetables and kielbasa. Simmer for 10 minutes. Serve gumbo in bowls over rice.
Notes:
You can also make this with a different type of smoked sausage, chicken or shrimp. If using shrimp, add during the last five minutes of cooking. Serve with hot sauce, if desired.
Nutrition:
Per serving: 290 calories (percent of calories from fat, 63), 13 grams protein, 14 grams carbohydrates, 3 grams fiber, 21 grams fat (8 grams saturated), 51 milligrams cholesterol, 1,457 milligrams sodium.
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