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.

Yield: 4 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 191
  • Fat: 6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 21.3g
  • Carbohydrate: 13.2g
  • Fiber: 3.5g
  • Cholesterol: 97mg
  • Iron: 2.9mg
  • Sodium: 694mg
  • Calcium: 127mg

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. 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.
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Creole Shrimp and Sausage Stew Recipe at a Glance
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