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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy and delicious! No okra. Serve with hot steamed white rice and cornbread. YUM! I froze the leftovers (without the rice) and I will update when I defrost them. Ingredients:
4 garlic cloves, chopped |
1 (8 ounce) jar roasted red peppers, chopped |
3 stalks celery & leaves, chopped |
6 scallions, chopped |
2 tablespoons chili powder |
1 teaspoon dried thyme |
1 tablespoon dried parsley |
2 teaspoons olive oil |
1 lb large shrimp, peeled and deveined |
1 lb kielbasa, cut into chunks |
1 cup green beans, cut into 1 inch chunks |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can chicken broth |
Directions:
1. In a soup pot heat the oil. Add the garlic and scallions and sautee until onions are tender.
2. Add the shrimp and kielbasa. Cook until the shrimp are pink. Add the spices and stir to coat.
3. Add the green beans, peppers, tomatoes and broth. Stir to combine.
4. Cook over medium-high until heated through. Serve.
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