Creole Shrimp and Sausage Stew
Warm up cool evenings with a delicious stew that's just as good on its own or ladled over rice. Serve with crusty bread and hot sauce.
Yield: 4 Servings Ready in 45 minutes
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|2 teaspoonsolive oil|
|1 cupgreen bell pepper; chopped|
|1 cupturkey smoked sausage; thinly sliced (about 6 ounces)|
|1 teaspoongarlic; minced|
|3/4 cupfat-free; lower-sodium chicken broth|
|1 can (10 oz)diced tomatoes and green chiles; undrained (such as Rotel)|
|8 ouncesmedium shrimp; peeled and deveined|
|1 can (15 oz)organic kidney beans; rinsed and drained|
|2 tablespoonsfresh parsley; chopped|
Creole Shrimp and Sausage Stew Preparation
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
Add bell pepper, sausage, and garlic to pan; saute 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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