New Orleans Stew with Smoked Andouille Chicken Sausage

Ingredients

• 1 (12 ounce) package al fresco Smoked Andouille Chicken Sausage
• 2 tablespoons extra virgin olive oil
• 3/4 cup fresh white onion, chopped
• 2 cloves fresh garlic, minced
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons dried, ground cayenne pepper
• 1 medium fresh sweet potato, cubed 1/2
• 1 1/2 cups frozen, cut okra
• 1 cup frozen corn
• 3 cups low fat, unsalted chicken broth
• 3/4 pound raw shrimp, deveined
• 1/4 teaspoon salt

Directions

Place a large sauce pan over medium heat and coat with the olive oil. Saute the onion and garlic for 3 – 4 minutes, stir in the thyme and cayenne for an additional 2 – 3 minutes.

Meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 – 4 minutes or until just tender.

Add the okra and corn to the onion mixture, and saute for 3 – 4 minutes. Stir in the Smoked Andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. Bring to a boil and reduce to a simmer for 5 minutes.

Add the shrimp. Cook just until the shrimp are cooked through about 3 – 4 minutes, season with the salt and serve immediately.