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.
, 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
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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