Courtesy of Cooking Light. This is quick and easy and yummy. The tomatoes with green chiles add quite a bit of kick, so you may want to just do normal diced tomatoes depending on if your kids like spicy foods.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup 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 kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
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.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
Sunday, August 30, 2015
Italian Sausage Vegetables Soup
Mrs. Bowers gave us this recipe. It has become a favorite. Lots of veggies, and also lots of flavor.
1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta
Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.
1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta
Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.
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