Creole Shrimp and Sausage Stew
Photo: Randy Mayor; Styling: Rose Nguyen
Warm up cool evenings with a delicious creole shrimp and sausage stew that's just as good on its own or ladled over rice. Serve with crusty bread and hot sauce.
4 servings (serving size: about 1 cup)
chopped green bell pepper
thinly sliced turkey smoked sausage (about 6 ounces)
bottled minced garlic
fat-free, lower-sodium chicken broth
(10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
peeled and deveined medium shrimp
(15-ounce) can organic kidney beans, rinsed and drained
chopped fresh parsley
1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.