By now, everyone is probably REALLY tired of eating Thanksgiving leftovers….except for pumpkin pie, of course. Who would get tired of eating pumpkin pie? Definitely not this girl! 🙂
Anyway, everyone’s tired of leftovers, tired from all that crazy Black Friday shopping, and just plain tired. So, why not give your family and yourself a break with this easy, quick, and light stew that’s just perfect for a chilly weeknight meal? You probably have most everything in your pantry already…and your family will definitely thank you. Besides, a meal this quick allows you more time to stock up on all those Cyber Monday deals. 🙂 Now, that’s a win win situation in my book!
Creole Shrimp and Sausage Stew
Recipe adapted from Cooking Light, September 2009
2 teaspoons Olive oil
1 cup chopped green bell peppers
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon minced garlic
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
2 tablespoons chopped fresh parsley
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell peppers, 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. Serve over rice or with crusty bread and pass the hot sauce!