Me llamo Rocky

What Are You Making For Dinner Tonight?

As some of you may know, I am always trying new recipes and techniques in cooking. Last night I made Creole Shrimp and Sausage Stew from a recipe I found in a Cooking Light magazine.  It is super easy to make, about 10 minutes preperation and about 15-20 minutes to make.  And, it was soooo good and healthy!  Try and out and let me know what you think:

Warm up cool evenings with a delicious stew that's just as delicious on its own as it is when ladled over rice. Serve with crusty bread and hot sauce.

Yield

4 servings (serving size: about 1 cup)

Ingredients

  • 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
  • 3/4  cup  fat-free, less-sodium chicken broth
  • 1  (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel) ***you can find diced green chiles in the mexican section at any store
  • 8  ounces  peeled and deveined medium shrimp
  • 1  (15-ounce) can organic kidney beans, rinsed and drained
  • 2  tablespoons  chopped fresh parsley

Preparation

1. 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 Information

Calories:
191
Fat:
6g (sat 1.7g,mono 2.7g,poly 1g)
Protein:
21.3g
Carbohydrate:
13.2g
Fiber:
3.5g
Cholesterol:
97mg
Iron:
2.9mg
Sodium:
694mg
Calcium:
127mg
Karen Levin, Cooking Light, SEPTEMBER 2009

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