This recipe was adapted from a Hungry Girl recipe, and jazzed up with some sausage and rice.
1 package Jennie-O turkey kielbasa, cut into 1/2 inch wide medallions
One 14.5-oz. can crushed or chopped tomatoes (not drained)
8 oz. peeled and deveined raw medium shrimp with tails removed (I used 12oz)
8 oz. white crab meat (about two 6-oz. cans drained)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 tbsp. cornstarch
2 tsp. Cajun seasoning, or more to taste
1 tsp. Frank's RedHot Original Cayenne Pepper Sauce, or more to taste
black pepper, to taste
2 cups cooked brown rice
Directions: Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Add in kielbasa, and stirring occasionally, cook for about 3 minutes, until veggies are tender. Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil. Reduce heat to low. Cover and let simmer for 10 minutes. Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil. Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot.
Either top a bed of rice with gumbo, or add rice to gumbo itself.
Enjoy! Makes 5 servings