Creole Shrimp and Sausage Stew2013-04-02
Lately I’ve been under the weather and drinking plenty of fluids and downing lots of chicken noodle soup. As much as I love some of Wolfgang Puck’s organic chicken noodle soup, it gets pretty boring after a while. Today I was dying for something with more of a kick, so I turned to Cooking Light for something that would give me flavor but wouldn’t be too heavy.
I made a few slight changes to the recipe. First being that I replaced kidney beans with cannellini beans. I just personally enjoy them more. I also added a little bit more chicken broth and diced tomatoes. This made my “stew” a little more soupy. The turkey sausage I found at Whole Foods was roasted red pepper flavored which I think added some more heat to this recipe. One bowl cleared up my sinuses really fast! Even though I’m not feeling 100%, this was a very easy stew to throw together. Much more satisfying than a can of soup.
Creole Shrimp and Sausage Stew adapted from Cooking Light
- 2 teaspoons olive oil
- 1 cup chopped green bell pepper
- 1 cup thinly sliced roasted red pepper turkey sausage (about 6 ounces)
- 1 clove garlic, minced
- 1 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
- 8 ounces peeled and deveined medium shrimp
- 1 (15-ounce) can organic cannellini beans, rinsed and drained
- 2 tablespoons chopped fresh parsley to serve
- Salt and pepper to taste
- 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.
- Add salt and pepper to taste. Sprinkle with parsley.
Average Member Rating
(0 / 5)
0 people rated this recipe