4 Sep

I tried a new recipe tonight and wouldn’t you know, it was another seafood dish. I dug this recipe out of my Cooking Light magazine, the September ’09 issue. It’s a super fast 20 minute dish!

Creole Shrimp & Sausage Stew

Shopping List

Olive oil -2 teaspoons
Green bell pepper -chopped; 1 cup
Turkey smoked sausage -thinly sliced; 1 cup
Garlic -minced; 1teaspoon
Chicken broth -3/4 cup
Rotel diced tomatoes and green chiles -undrained; 10 oz can
Shrimp -medium peeled and deveined; 8oz
Kidney beans -rinsed and drained; 15oz can
Fresh parsley -chopped; 2 tablespoons

Heat a large saucepan over medium-high heat. Add oil to the pan and swirl to coat. Add bell pepper, sausage, and garlic to the pan. Sauté 3 minutes or until bell pepper is tender. Stir occasionally.

Add broth and tomatoes and bring to a boil.

Stir in shrimp and beans. Cover, reduce heat and simmer 6 minutes or until shrimp are done.

Sprinkle with parsley and serve.

The recipes says Yield 4 servings (approx 1 cup each). I think that isn’t very much per serving…I used pretty big dishes to serve and I got 3 servings before it was gone.

I served it with crusty bread. It was really delicious and pretty spicy. I cooked up a small pasta dish for the kids. We are saving this recipe for sure. I can’t wait to make it again! It’s a perfect bowl of comfort food on a chilly evening.


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