OKRA RECIPES: Quick Turkey Sausage with Rice . . . Eggplant and Okra Stew . . . Shrimp and Okra Gumbo

Quick Turkey Sausage with Rice

¼ cup each: vegetable oil, flour

3 ribs celery, chopped

1 onion, chopped

1 each, chopped: red bell pepper, green bell pepper

1 9-ounce package frozen sliced okra, thawed

1 teaspoon dried thyme leaves

¼ teaspoon smoked Spanish paprika, hot Hungarian paprika or ground red pepper

1 10-ounce package andouille or kielbasa sausage, sliced ¼-inch thick

2 14½-ounce cans chicken broth

½ teaspoon salt

2 cups chopped cooked turkey

2 cups raw red or other rice, cooked to package directions

Heat oil in large, heavy skillet or Dutch oven over high heat; add flour. Reduce heat to medium. Cook flour, stirring, until brown, about 5 minutes, being careful not to burn it.

Add celery, onion, bell peppers and okra. Cook, stirring, until softened, about 2 minutes. Add thyme and paprika; cook 1 minute. Add sausage; cook, stirring, 1 minute. Stir in broth. Heat to a boil; reduce heat to simmer. Simmer 15 minutes. Stir in turkey. Serve over cooked rice in wide bowls.

Yield: Serves 6.

Approximate nutritional analysis per serving: 612 calories, 25 grams fat (7 grams saturated), 64 milligrams cholesterol, 65 grams carbohydrates, 29 grams protein, 1,189 milligrams sodium, 2.6 grams fiber.

Eggplant and Okra Stew

3 tablespoons canola

1 tablespoon ground cumin

1 medium sweet onion, finely chopped (about 1½ cups)

4 cups tomato puree

2 cups fried okra

4 cups friend eggplant cubes

1 teaspoon kosher salt

1 jalapeno pepper, chopped

Freshly ground black pepper to taste

In a 4-quart nonreactive pan, heat the oil with cumin over high heat. Stir in the onion and jalapeno. Cook for 2 minutes. Add the tomato puree, reduce to a simmer and cook, stirring occasionally, for 10 minutes.

Stir in okra and eggplant. Cook for 3 minutes. Season with salt and pepper.

Yield: 8 cups.

Shrimp and Okra Gumbo

6 cups water

1 9-ounce package frozen sliced okra, thawed

1 cup canned crushed tomatoes

1 package Zatarain’s Gumbo Mix with Rice

½ cup finely diced green bell pepper

½ cup finely diced celery

½ cup finely diced onion

2 pounds medium shrimp, peeled and deveined

Place all ingredients, except shrimp, in large saute pot or Dutch oven on high heat. Bring to boil. Reduce heat to low; cover and simmer 25 minutes, stirring occasionally.

Stir in shrimp; mix well. Cover and simmer 10 minutes or until shrimp turn pink.

Yield: 12 1-cup servings.

Source: Zatarain’s.

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