Creole Shrimp and Sausage Stew

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

Ingredients:

• 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

Directions: 

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
2. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally.
3. Add broth and tomatoes; bring to a boil.
4. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
5. Add salt and pepper to taste. Sprinkle with parsley.

Enjoy