So here in the fine city of Memphis, TN – the weather is getting glorious! I say this as I am sitting outside on my patio drinking a glass (okay, so it’s my second – rough day people!) of wine and soaking up what I don’t get to soak up being confined to a cubicle until 5pm.
Anywhoo – the weather is really making me want to get to grilling. However, Sunday was a bit of a dreary day. Dreary days make me want comfort food – like soup. I realized I hadn’t shared one of our favorite soups with you – although it’s more like a “stew.”
As I’ve mentioned before, my mom grew up on the coast of Mississippi and so I grew up learning to love fresh seafood and things like gumbo. While I do have a fabulous gumbo recipe I will eventually share (also weight watchers friendly) – sometimes, I just don’t have the time (or energy) to prepare the roux, chop lots of veggies and let something simmer for a few hours.
Enter this stew. I got the recipe from a co-worker of mine and it was easy enough to adapt and “healthify” – so if you’re looking for a little bit of Cajun flavor that’s easy to come by, look no further! It’s seriously so easy to make – the most time-consuming part is chopping a pepper and removing casing (I know, it can be gross) from the sausage! It could almost be considered a gumbo, without all of the tedious work!
Creole Stew (Serves 2-4)
2 tsp. olive oil
1 cup chopped green bell pepper
1 tsp. minced garlic
6 oz. Jennie-O hot turkey sausage (2 links)
3/4 cup chicken broth
10 oz. diced tomatoes with chiles (1 can Ro-Tel is best)
15 oz. pinto beans, drained
8 oz. pre-cooked shrimp, tails removed
2 Tbsp. parsley
1 cup cooked white rice (I use Minute Rice)
Heat oil in a medium saucepan on medium heat and add bell pepper and garlic. Saute 5-7 minutes, until pepper are tender.
Now, for the sausage – you will need to remove the casing. It seems really gross (as you can see below) but it’s pretty simple and quite frankly, it’s just easier to cook!
Break off little chunks of the sausage every 1/2 inch or so and add to the pan with the bell pepper and garlic.
Brown the sausage on all sides until cooked through.
Add your chicken broth.
Add your tomatoes (note – I only had some fire roasted tomatoes but they were a little sweet and the chunks were a little larger than I prefer – I’d stick with Ro-tel.)
Then add your drained and rinsed pinto beans.
Throw in your de-tailed shrimp on top.
Stir until everything is combined and reduce heat to low.
Cook for 15-20 minutes until simmering.
In the meantime…cook your rice. It’s called “Minute” rice for a reason – takes no time at all! Half a cup of water, half a cup of rice.
When the stew is ready, pour into your bowls and top with 1/4 cup rice per serving.
This makes 4 servings – but it’s 7 WW points per serving, so for a big dinner, you can go ahead and go back for seconds. Or save the rest for a delicious lunch the next day. Your co-workers will be very very jealous.
Hurry up and make this because I’m about to break out the grill – and you won’t want to miss those recipes!