Spicy Sausage and Shrimp

• ½ pound spicy cooked sausage (andouille or chorizo) cut in ¼-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 ¼-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) 
• ½ teaspoon kosher salt 
• ¼ teaspoon freshly ground black pepper 
• 2-3 drops *Tabasco® sauce or more, to taste 
• 1½ pounds large shrimp, peeled and deveined 
• 1 tablespoon freshly chopped parsley 
• 2 green onions, thinly sliced

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

1. 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. 
2. 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.