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Spicy Sausage and Shrimp
1/2 pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inch rounds (chicken or turkey andouille or chorizo will be lower in fat)
1 cup sliced celery, (about 2 stalks) cut on the bias in 1/4-inch pieces
1 green bell pepper, peeled, cored, thinly sliced
1 yellow bell pepper, peeled, cored, thinly sliced
1 orange or red bell pepper, peeled, cored, thinly sliced
3 cloves garlic, peeled, crushed, but left whole
3 tablespoons finely chopped shallots
1 cup vermouth or dry white wine
2 cans (14 ounce) diced tomatoes
2 tablespoons tomato paste
2 cups chicken stock, fat free, low sodium
2 bay leaves
1 teaspoon marjoram (or oregano)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2-3 drops *Tabasco® sauce or more, to taste
1-1/2 pounds large shrimp, peeled and deveined
1 tablespoon freshly chopped parsley
2 green onions, thinly sliced
Place sliced sausages in a cold Cuisinart™ Electric Skillet; set the temperature to 300°F. When the sausage pieces are nicely browned, add the celery, green pepper, yellow pepper, orange pepper and garlic. Cook, stirring, for about 3-4 minutes, or until vegetables have softened. Add shallots; stir for 30 seconds (do not let burn), then immediately pour in wine. Add tomatoes, tomato paste, chicken stock, bay leaves, and marjoram. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally. Remove garlic pieces; taste for seasoning. Add salt, pepper and Tabasco® if desired. Add shrimp; stir to combine, cover, and cook until shrimp are firm and pink, about 3 to 4 minutes. Garnish with parsley and green onions. Serve with rice or crusty bread.
*Tabasco® is a registered trademark owned by the McIlhenny Co.

Servings: Makes 6 servings

Nutritional information per serving

Nutritional information per serving: Calories 315 (27% from fat) • carb. 15g • pro. 36g • fat 9g • sat. fat 3g • chol. 254mg • sod. 830mg • calc. 107mg • fiber 3g

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