dinner/ Healthy/ Seafood/ Soup/ Spicy/ Weight Watchers

Shrimp and Andouille Sausage Gumbo


What’s weird about my new job is that the days of the week really don’t have any meaning anymore.  When I worked Monday through Friday, I woke up knowing how many more days it was until the weekend.  Now?  Every day could be Thursday and I wouldn’t know!  Which is why I missed my Weight Watchers meeting this morning – I forgot it was Tuesday!

Speaking of Weight Watchers, I was recently asked to be a Weight Watcher Ambassador.  I know, it sounds a bit ironic considering the fact that I’ve not lost any weight since joining this past spring, but they follow me on Instagram – they have nearly half a million followers and only follow 915 people, and I am one of the ones they follow.  They like how creative I am with the Weight Watcher friendly food I make.  I am hoping that by being asked to be a WW Ambassador that it will help me get the scale to move in the right direction.  The first steps I made last night?  I got rid of all the trigger foods that I’ve been binge eating.   I remembered that’s how it helped with Tony was alive, I would stand in front of the pantry wanting to eat shit, but there wasn’t anything that I wanted and the feeling went away.

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I am also going to keep a journal and write in it every time I want to eat anything I shouldn’t.  I am hoping that I can break this stupid cycle and get my life together.   I am still struggling with my job decision – I know I made the right decision – I seriously love every minute I am at work, but financially I can hear Tony telling me that it was a mistake.   I haven’t gotten the hours yet that I had hoped, and while I know that will change as we get into the holiday season, I can’t make a living if I only work 25 hours a week.   I just have to find confidence in myself to embrace this new life I have, even when I am desperately trying to hold onto my past life.


I hadn’t been grocery shopping and our fridge was quite bare – well, for the exception of take out containers from Hannah and Jacob.  I have the three day rule with take out food – if you haven’t eaten it three days after you brought it home, it’s fair game.

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I had three slices of deli ham (1) that I stuffed with egg whites, baby spinach and 1/2 an ounce of cheese (3), then Pam fried it so it got a bit crispy like bacon.  On the bottom?  That would be three ounces of leftover French fries that I chopped and made into hash browns (6) with strawberries on the side.  A delicious 10 point breakfast.

I got everything done on my to do list yesterday except the emissions test.  I drove over there and it was closed and a few other cars pulled in too.  We were trying to figure out why, when I pulled out my form and realized it was closed because it was Columbus Day – I should have known that because all the neighborhood kids were out yesterday.  I had to hit up Sam’s Club for k-cups – their store brand is only .25 a cup and it’s really good.  I normally pick up a rotisserie chicken every time I go because they are really big and only $4.98.  But the display was completely empty when I walked by.   But about 5 minutes later when I passed by again, I realized they were just coming out of the oven – all of a sudden there were like 20 people waiting for chicken!

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When I got home, sliced chicken was actually my lunch.  I wasn’t too hungry, but I sliced off a wing and some breast meat and let it cool on the counter before putting it in the fridge.

Sunday night at work we made a sausage and shrimp gumbo.  I was trying to remember if I’d ever made gumbo on the blog before, and it turns out I have a couple times.



Looking at both of my previous attempts, um, neither one of them look like gumbo.  The second dish just looks like a chicken and carrot stew!  I did adapt The Chopping Block’s recipe a bit because I reduced the butter by half (original recipe called for 1 stick of butter) and I left out the okra because that’s gross and subbed in Brussels sprouts in it’s place.  I also reduced the shrimp to 3/4 of a pound.  So I am not sure how “authentic” this is, but the broth was spot on.  Nice and spicy.

Shrimp and Andouille Sausage Gumbo
Serves 8
A super spicy soup that can be made on the weekend to enjoy for a quick weeknight dinner.
Write a review
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
294 calories
16 g
127 g
17 g
18 g
7 g
285 g
907 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 294
Calories from Fat 152
% Daily Value *
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 127mg
Sodium 907mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 4g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 teaspoon grapeseed oil
  2. 3/4 pound shrimp, peeled and deveined
  3. salt and pepper to taste
  4. 4 tablespoons butter
  5. 1/2 pound andouille sausage, cut in 1/4 inch rounds
  6. 1/2 cup flour
  7. 1/2 onion, diced
  8. 2 stalks celery, diced
  9. 2 carrots, diced
  10. 3/4 cup Brussels sprouts, rough chopped
  11. 1/2 green pepper, diced (which I forgot!)
  12. 2 cloves garlic, minced
  13. 1 tablespoon Cajun Creole seasoning
  14. 5 cups chicken stock
  1. Heat a heavy pot over medium high heat, and add the oil.  Season the shrimp with salt and pepper and sear in the hot pan until lightly golden brown on each side.  Remove the shrimp from the pan and set aside.
  2. Add the sausage to the same pot and cook, stirring occasionally, until golden brown.  Remove from the pan and set aside.
  3. To make the roux, reduce the heat to medium, and melt the butter.  Whisk in the flour into the butter. Stir the roux constantly until it reaches a deep reddish-brown color.  I may not have let mine get that dark – it could take up to 15 minutes.  Add in the onions, celery, carrots (green pepper if you remember!) and Brussels sprouts to the roux, and sauté until softened, about 5 minutes.  Add in the garlic and Cajun spice and stir until aromatic.  Season with salt and pepper.  Return the sausage to the pot, along with the chicken stock.  Bring to a boil, then reduce to a simmer, and cook uncovered for 45 minutes.
  4. Stir in the shrimp and continue to cook an additional 2 minutes.  Taste and season with salt and pepper if necessary.
Adapted from The Chopping Block
My Bizzy Kitchen http://www.mybizzykitchen.com/
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Update:  I forgot to tell you how many points!  For 8 servings each serving is 6 smart points, for 6 servings is 8 smart points and 4 servings would be 12 smart points.  Just don’t forget to add the points for the rice. 😀 

Yep, we are back to awful kitchen lighting, and it was only 6:45 when I served this.  The broth was thick, spicy and delicious.  I served mine with 1/2 cup of white rice.   Jacob had a friend whose Dad made gumbo (with okra, which turns out Jacob loves) who spent two days making it, so while he enjoyed this “soup” he was expecting something like his friends Dad made.  Hannah?  She ate leftover broccoli cheddar soup that I brought home from the class. 

Today is a work day – whoop!  It’s Beef on the Grill at Lincoln Square – grilled strip steaks with bacon-chive butter and grilled corn and green bean succotash; Greek burgers on Pita with Cucumber-Yogurt Sauce and Feta and Ginger and Cumin Spiced Beef and Pineapple Kebabs with cilantro-mint chutney – sounds delicious!

Make it a great day!

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  • Shelley B
    October 11, 2016 at 11:21 am I'm sure the hardest part of switching careers is the self-doubt, but you are doing what you love, and it will all work out. Tell Tony's voice to hush. ;)
  • Tia @ Good Genes
    October 11, 2016 at 11:35 am I totally understand the guilt thing....I was always so happy when I got a raise/promotion/switched careers for the better, but my dad always seemed to skeptical...like...Is that all you can do? I finally got over that nonsense and am much happier for it, regardless if I'm not really climbing the corporate ladder anymore. It was too much!! If you are happy and can pay the bills, that's all that matters. You're doing great Beth!
  • ashley | the pike place kitchen
    October 12, 2016 at 11:26 am that menu for beef on the grill sounds crazy good. I'm drooling.
  • Lori
    October 12, 2016 at 11:31 am I guess any type of food service job is like that. This maybe qualifies more as food than retail, I guess? One restaurant I worked at scheduled hours like "3:00 until slow" meaning that you never knew if you were going to get a really short shift or a really long one!
  • Donna
    October 12, 2016 at 1:50 pm Congrats on being asked to be a Weight Watcher Ambassador! That's awesome :) I also try to keep certain foods out of my house especially chips, cookies and ice cream.
  • Erin
    October 12, 2016 at 11:06 pm How funny! I just bought a rotisserie chicken on Monday night. There is a WalMart Neighborhood Market in between my son's school and home, so I grab one once in awhile. People line up there, too! I went home and picked off ALL the meat and it took me 20 minutes to break down and pick that bird clean, but $4.98 for a chicken that I made into 3 huge meals: chicken noodle soup, green bean/asparagus/chicken teriyaki, and bulking up a salad mix. Three huge meals that last us the week for lunch/dinner. I also hate slimy okra. I've tried it prepared many different ways and though I will eat it sometimes, I really don't like it much. I wonder if there is a brain chemistry thing between okra/ick like there is for cilantro/soap... ;-)
  • Jeff
    November 7, 2016 at 7:44 am Maybe I missed it, but did you mention how many WW points for a serving of this gumbo. I love Gumbo and find it very filling. I just wanted to know how many points for one serving.
    • Biz319
      November 7, 2016 at 7:48 am Hey Jeff - weird I didn't post the points! My guess is 10 with the rice since I reduced the butter - I'll run it through the recipe builder and get back to you ??????