This quick, hearty stew brings a little of my Louisiana roots to the table. Len doesn’t eat seafood, so I have also made it without the shrimp. The smoked sausage, beans, peppers, and seasoned tomato broth still make a delicious meal.

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped bell peppers in assorted colors
• 1 cup diced onion
• 2 cups thinly sliced smoked sausage
• 1 teaspoon minced garlic
• 2 teaspoons Cajun seasoning, such as Tony Chachere’s
• 3/4 cup chicken broth
• 1 can Rotel diced tomatoes and green chiles, undrained
• 1 pound medium shrimp, peeled and deveined
• 1 can kidney beans, rinsed and drained
• Chopped parsley, for serving

Preparation

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the bell peppers, onion, smoked sausage, garlic, and Cajun seasoning. Sauté for about 3 minutes, stirring occasionally, until the peppers begin to soften.
3. Add the chicken broth and tomatoes. Bring the mixture to a boil.
4. Stir in the shrimp and kidney beans. Cover, reduce the heat, and simmer for about 6 minutes, or until the shrimp are opaque and completely cooked.
5. Sprinkle with chopped parsley and serve.

Variation

For a seafood-free version, omit the shrimp. The smoked sausage and kidney beans make the stew filling enough without it.