What's for Dinner

Creole Shrimp-Gundersen Lutheran 500 Club

Shrimp and Sausage Stew
Makes 4 (1-cup) servings
Getting started Equipment you will need: knife/cutting board, colander, large saucepan or pot Do right away when you get home:
1 cup green bell pepper

2 Tbsp. fresh parsley

1 cup turkey smoked sausage (about 6 oz.)

8 oz. medium shrimp

1 (15 oz.) can kidney beans

2 tsp. olive oil
1 tsp. minced garlic

3/4 cup reduced sodium chicken broth

1 (10 oz) can diced tomatoes and green chiles (such as Rotel), undrained


1. Chop pepper and parsley. Chop sausage into thin slices. Peel and devein shrimp. Rinse and drain beans using a colander.
2. Heat saucepan over medium-high heat. Add oil to pan. Add pepper, sausage, and garlic to pan; cook for 3 minutes until pepper is tender. Stir occasionally.

3. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans. Cover, reduce heat, and simmer for 6 minutes until shrimp are cooked. Sprinkle soup with parsley; serve.

Suggested Side Items: Specialty bread of your choice and a glass of milk

Tips: Serve with hot sauce for an extra kick! This stew also tastes great served over rice.

Shopping list: Green bell pepper Turkey smoked sausage (6 oz.) Reduced sodium chicken broth Fresh parsley 1 (15 oz.) can kidney beans 1 (10 oz.) can diced tomatoes and green chiles (such as Rotel)
Check for: Olive oil

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