Creole Shrimp and Sausage Stew

_{Photo by Randy Mayor; Styling: Rose Nguyen}

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, 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

Preparation

 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.

Serves 4

Borrowed from Cooking Light, September 2009