That little groundhog guy says I only have another 4 weeks to get in my warm, comforting winter recipes, so here’s one of my favorites. Super easy, very tasty, and it doesn’t even have okra (which is, I think, my husband’s one and only complaint about cajun food). Enjoy!
CREOLE SHRIMP AND SAUSAGE STEW
from Cooking Light
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 (I prefer fresh, and double or triple that, but that’s just me…)
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
* I also add a couple shakes of Bayou Magic cajun seasoning, but that’s entirely up to you!
2 tablespoons chopped fresh parsley
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.
Nutritional Info per 1 cup serving (entire recipe serves 4): 191 Calories, 6 grams Fat, 13.2 grams Carbohydrates, 21.3 grams Protein