To keep it simple, we’ve opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

12 ounces hot Italian turkey sausage links, removed from casings
2 teaspoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour
4 cups chopped tomatoes
4 cups reduced-sodium chicken broth
2 1/2 cups frozen chopped okra
3/4 cup instant brown rice
1 bunch scallions, trimmed and sliced (optional)

1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

NUTRITION INFORMATION: Per serving: 168 calories; 6 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 18 g carbohydrate; 11 g protein; 3 g fiber; 631 mg sodium; 448 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 vegetable, 2 lean meat

TIP: Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Sausage gumbo. Excellent. Very filling.

Anonymous, Windsor, ON

Very easy, tasty, and I'll definitely make it again.

Sara, Colchester, VT

I love this gumbo--I have made it with chicken sausage and it is great!!

Emily, Blacksburg, VA

As far as this recipe is concerned, it was very fast and was extremely flavorful. My variations: I didn't have cajun seasoning, but I know how to season. I just took a quick glance at their tip to see what spices are included in "cajun seasoning." I had cayenne, garlic/pepper and other things. I just did my own concoction. It tasted great. I never buy raw tomatoes. I always, however, have diced tomatoes in cans. I used two cans of that and just dumped it in. The tomato juice from the can added a great flavor to the dish and frankly, I like canned tomatoes better than raw for this type of recipe. I added 1 green bell pepper (chopped) and tossed it in with the onion. I also used whole-wheat flour instead of all-purpose. I know they have different properties, but it was all I had and it was fine. It was enough to thicken the dish. I didn't have 4 cups of chicken broth, I had 2 cups. So I just brought 2 cups of water to a boil and put in a bullion cube and set it aside. That's what I always do if I need chicken broth but don't have enough. I hate okra, so I didn't use it. All-in-all, it was great and I will be making this again!

Cochy, Davenport, IA