Food & Fire has been a little shy on posts lately because our household has recently adopted the Weight Watcher’s PointsPlus® program and it’s taking some time to get used to it. Never fear – this grillmeister will still be churning out some dishes that Jennifer Hudson would definitely not approve of, but I will also be working to adapt some of my recipes to be a little more “points friendly.”
You wouldn’t usually think of gumbo as a dish that could be lightened up without losing a lot of flavor, but this version from Mark Bittman is hearty without being too heavy.
1 pound scallops
1 link andouille chicken sausage (Amylu’s), chopped
1/4 cup olive oil
2 tablespoons butter
1/3 cup flour (Pamela’s Gluten-Free Baking Mix)
1 onion, chopped
1 red or green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 cups vegetable or chicken stock, or water
1 (14.5-ounce) can diced tomatoes
1 tablespoon Cajun seasoning
1 -2 tablespoons Louisiana-style hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
Heat the oil and butter in a Dutch oven over medium-low heat until the butter is melted. Make a roux by whisking in the flour and cooking, stirring almost constantly, until the mixture darkens to a blond color and becomes fragrant (it should smell like popcorn or toast), about 15 to 20 minutes.
Add the sausage, onion, bell pepper, celery and garlic and bump the heat up to medium. Cook, stirring frequently, until vegetables have softened – about 10 minutes.
Add the stock, tomatoes, thyme, oregano, bay leaves and Cajun seasoning. Slowly raise the heat and bring to a boil, stirring frequently and scraping the bottom to remove any browned bits. Reduce heat to medium-low and cover. Cook for about 20 minutes to let all the flavors get to know each other. Add scallops and cook just until they are no longer translucent, about 2 minutes.
Add salt, black pepper, and hot sauce to taste. Serve in bowls as a stew, or poured over rice.
Makes 6 (1 1/2 cup) servings. 275 calories. 7 Weight Watcher points.
W0w – sweet and buttery scallops in a rich sauce. The roux makes a big difference – it not only thickens the dish but helps to pull all the flavors together. It’s well worth the calories.