Thursday, November 7, 2013

Creole Shrimp and Sausage Stew

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


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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