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
How to Make It
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.
Made this recipe tonight. Very good, however, I did make a couple of changes. Instead of just bell pepper, I used the trinity mix (celery, bell pepper and onion). I used a tad more shrimp and a spicy sausage from a local meat store here in Alabama! I had white beans so used those instead of red! Again, love this recipe and will make agains.
I used this recipe recently for a Sunday lunch and give it four stars for nurtition, flavor, preparation time, texure, and adaptability. Because of my guests' food allergies, I exchanged several ingredients, using turkey breast chunks instead of shrimp, smoked trout filets instead of sausage slices, and zucchini ribbons instead of beans. I also added more vegetables, red and yellow peppers, which worked well, but next time I will experiment with mushrooms, carrots, squash chunks, and add more spice. To me, the soup needed more liguid, and while it could be a meal in itself, I served it over penne rigate pasta, which held the sauce well. Rice would work alternatively.
This was so easy but so delicious! I followed the recipe exactly (just added a little bit of extra cajun seasoning) and served over rice. It is even better the next day after the flavors have been absorbed. I will definitely be making this again!
Very easy and very quick to prepare. Followed recipe explicitly. Even my very picky 7 and 11 yr old boys loved it! The original Rotel tomatoes are a little on spicy side, so if you don't like spicy food, go with the mild tomatoes.
This recipe was very well received at home. It's the most my son has eaten of anything I've cooked. It's pretty quick and easy, so appropriate for any day of the week. The only alteration I made was to use vegetable stock instead of chicken because it's what I had on hand. Salt and hot sauce are recommended (I like Crystal), as is a bit of a rice bed. If it was the weekend or the kids were asleep I would have served this with a glass of wine or a nice cool beer.
Came together really quickly. Felt like it needed more ingredients (vege) but a good solid simple weeknight stew. I was surprised at how spicy it was, next time I may use tomatoes with mild chiles. Definitely needed salt and pepper.
I agree with others who thought this recipe is a good basis for a stellar recipe. I incorporated "tweaks" at the suggestion of other reviews and with tweaks, the dish is delicious - added thyme/creole seasoning, pepper, red pepper flakes, onion, celery, used 1/2 the chick broth, make a roux, added a 1/3 chopped fresh jalapeno and drained the can of rotel. It tastes great, but isn't the original recipe. :-/
This was SO EASY! I did just use two cans of diced tomatoes and added a can of diced green chiles. I also used lower sodium kidney beans and Johnsonville Chicken Sausages (Chipotle and Cheese).
I don't think you need the rice or bread. I was really surprised by the low calorie content of this dish since it is very filling and very flavorful. I made double the recipe and doubled everything but the oil. I will definitely be making this again.
First of all, I don't cook much. My husband does the majority of the work in the kitchen. This is one meal I can make with ease, and everybody loves it. I'm up to quadrupling the recipe for my family of 5! I have made a couple of changes for my family's taste buds. My kids are not huge fans of beans, so I leave them out. I only use 2 cans of Rotel in my quadruple batch so it is not too hot for some. Finally, I add in some Old Bay seasoning. My husband and kids like it with rice while I enjoy mine over quinoa. This is a keeper.
This soup was really good and SUPER easy to make! It was a bit spicy for me (and I LOVE spicy foods). Next time I am going to substitute one of the cans of rotel with diced tomatoes. I may try adding a can of cream of chicken soup to make more of a creamy soup simply because I prefer that over brothy soups. I also used red and orange bell pepper instead of green because my husband doesn't like green.
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