New Orleans Stew with Smoked Andouille Chicken Sausage

Ingredients

• 3 cups chicken broth unsalted low fat,
• 12 ounce al fresco® andouille chicken sausage smoked
• 2 tablespoons olive oil extra virgin 
• 2 tablespoons thyme leaves fresh chopped
• 1 cup regular corn frozen
• 2 cloves garlic fresh minced
• 1.5 teaspoons ground pepper dried
• 1.5 cups cut okra frozen
• 0.8 pound shrimp raw deveined
• 0.3 teaspoon salt 
• 1 medium sweet potatoes and into fresh cubed
• 0.8 cup onion fresh white chopped

Equipment

• sauce pan
• microwave

Directions

1. Place a large sauce pan over medium heat and coat with the olive oil.
2. Saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
3. Meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
4. Add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. Stir in the Smoked Andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. Bring to a boil and reduce to a simmer for 5 minutes.
5. Add the shrimp. Cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.