Serves 4

* 1/2 pound chicken sausage, cooked
* 3 tablespoons canola oil
* 4 tablespoons unbleached white flour
* 1 red and 1 orange bell pepper, 1-inch long slices
* 1/4 medium yellow onion, 1-inch long thin slices
* 1 stalk celery, thinly sliced
* 1 clove garlic, minced
* 1/4 teaspoon cajun seasoning
* 1/2 cup chicken stock
* 1 jar (10 ounce) medium oysters, drained, reserving liquid
* 2 tablespoons cilantro, minced
* sea salt to taste
* 1 tablespoon organic butter
* 8 ounces (dry) organic linguine pasta, cooked al dente

Have all ingredients measured and within reach of the stove. Cut sausages in half, lengthwise, then into 1/4-inch thick slices. In a heavy skillet, heat oil over medium high heat and carefully whisk in flour. Whisk continually to keep flour from burning. Cook until it reaches a deep red brown.

Remove from heat, stir in vegetables, garlic, spice. Stir until sizzling stops. Return pan to medium heat, whisk in stock and oyster liquid. Bring to a simmer; add oysters and sausage; simmer 5 more minutes. Add cilantro and salt; whisk in butter. Serve over linguine. Nutrition Info

Per Serving: 134 calories, 7g fat (3g saturated), 6g protein, 15g carbohydrates, 15mg cholesterol, 668mg sodium Exchanges: 3 vegetable, 1 fat