Fat Camp Friday #21: Creole Shrimp and Sausage Stew

March 25, 2011

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This dish was pleasantly awesome! I think you will enjoy it, and I love soups and stews because you can basically alter them to your own tastes. Shrimp, sausage, and beans meld into a wonderful array of flavor that leave you wanting more.

My hubby kept saying how good it was, and because it came from Cooking Light Magazine, he thought that made it even better. The original recipe called for turkey sausage, but all I had was andouille. Oh well

Fabulous none the less. Below is the recipe as I made it- with quite a few changes, click on the {Adapted} link for the original.

Creole Shrimp and Sausage Stew

{Adapted from Cooking Light Magazine}

Printable Recipe

2 teaspoons olive oil
1 medium chopped onion
2 links thinly sliced andouille sausage (about 6 ounces)
1 teaspoon minced garlic
1/4 tsp kosher salt
3/4 cup fat-free, lower-sodium chicken broth
1 (10-ounce) can italian style diced tomatoes
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can organic kidney beans, rinsed and drained
3/4 tsp kosher salt
1/4 tsp tabasco sauce
2 tablespoons chopped fresh parsley, for garnish

optional: rice

Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, sausage, garlic, and 1/4 tsp salt to pan; sauté 3 minutes or until onion is tender, stirring occasionally. Add broth, tomatoes, 3/4 tsp salt, and tabasco; 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.

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Tags: sausage, shrimp, tomatoes

This entry was posted on March 25, 2011 at 5:00 am and is filed under Dinner, Fat Camp Friday, Pork, Seafood. You can follow any responses to this entry through the RSS 2.0 feed.