Creole Shrimp and Sausage Stew

Creole Shrimp and Sausage Stew Recipe
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.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 191
Fat 6 g
Satfat 1.7 g
Monofat 2.7 g
Polyfat 1 g
Protein 21.3 g
Carbohydrate 13.2 g
Fiber 3.5 g
Cholesterol 97 mg
Iron 2.9 mg
Sodium 694 mg
Calcium 127 mg

Ingredients

2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon bottled minced garlic
3/4 cup fat-free, lower-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can organic kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley

Preparation

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.

Note:

Karen Levin,

September 2009
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