Creole Shrimp and Sausage Stew

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!