Turkey Sausage Gumbo

This is by far a family favorite. I have made this for Super Bowl parties and no one even knew it was a weight watchers meal. It is great on a cold fall night too.

Turkey Sausage Gumbo
Serves: 6
Points: 7

2 tsp canola oil (*I split this into 2, 1 tsp servings)
1 (16-oz) package reduced-fat turkey kielbasa cut into 3/4 inch slices
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
2 Tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
1 bay leaf
1 (14 oz) can low-sodium chicken broth
1 (14 1/2 oz) can stewed tomatoes (undrained)
1 tsp Worcestershire sauce
1 1/2 cup frozen whole-kernel corn
1 Tbsp chopped fresh parsley
3 cups hot cooked white rice (* I like to use brown instead)

Instructions

1) Heat 1 tsp oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.

2) Heat 1 tsp oil in same pan over medium heat. Add onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt & cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.

3) Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.

4) Stir in browned kielbasa and corn; return to a boil; Reduce the heat and simmer; covered until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice.