Apparently the Pumpkin Spice Frappuccino did more than I thought to get me in the fall spirit!
Dinner tonight was an easy decision because of this lil’ baby that arrived in the mail yesterday:
This cover of Cooking Light is beautiful. I love all the warm, seasonal colors and the cover image is mouthwatering. After flipping through the magazine pool-side this afternoon, I clipped a recipe for a creole shrimp and sausage stew that looked yummy and easy-peasy.
After adding the recipe to my handy-dandy recipe binder and receiving the approval from Ryan, we began slicing a fresh green pepper and lean turkey sausage to throw into a pot with olive oil and garlic.
The next step was to add a can of tomatoes with green chilis and a can of drained and rinsed kidney beans.
To complete the stew, we added shrimp and parsley.
The stew was savory, spicy and made my mouth water a bit! I am a sissy with spicy foods but made it through my entire bowl, though my mouth was hot-hot-hot by the end. Ryan and I both agreed this recipe is a keeper!
Here’s the recipe (makes four servings, approximately one cup each):
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.