Shrimp and sausage stew

My friend Bob made this for Monday Night Football once and shared the recipe, which only recently came to light again during an archaeological dig through the recipe archives. I've made one small change to give it a few carbs, the addition of cannellini.

1 lb link sausage, cut in 1/2 inch pieces
1 green bell pepper, roughly diced
1 medium onion, diced
3 cloves garlic, minced
1 scant Tbsp olive oil

Brown in a small stockpot, stirring frequently, about 10 minutes.

1 can chicken broth
1 can (14½ oz) diced tomatoes
1 can (4 oz) diced green chilis
1 tsp chili powder
1 tsp celery salt
black pepper, several grinds
1 bay leaf
1/2 cup chopped parsley

Add all ingredients and bring to a boil. Lower heat, cover, and simmer about 30 minutes to blend all the flavors.

1 can cannellini (white kidney beans), rinsed and drained
1 lb cooked shrimp

Add the cannellini and simmer another 5 minutes.

Add the shrimp and simmer another 5 minutes, just long enough to heat the shrimp. Be careful not to overcook, or the shrimp will become tough.

Servings: 6

Credits: My friend Bob