Making use of fresh, local seafood

Creole Shrimp and Sausage Stew from this months Sept '09 Cooking Light.

Click here for recipe.

This is a fast, easy meal. The longest part was peeling and deveining the shrimp, but if you buy them already peeled and deveined, you can have this ready to eat about 20 minutes. I served this over some brown rice seasoned with Cajun seasoning (we like Tony Cachere's in the green container). My step-father-in-law is from Louisiana and can cook some mean Cajun dishes. I have a few of his recipes that I'll be trying out soon. This one can't hold a candle to his cooking, but for what it is---a fast, fairly healthy, yummy warm meal---it's excellent.

Here's the ingredients. You can see the peeled/deveined shrimp on the black & white plate, but you could probably use thawed frozen shrimp in place of fresh in this dish.

Here's what Cooking Light's looks like:


Here's what my finished product looks like: not quite as pretty:)