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16
SPICY SAUSAGE AND SHRIMP
Makes 6 servings
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
Place sliced sausages in a cold Cuisinart
®
Electric Skillet; set the tempera-
ture 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. 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.
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
*Tabasco
®
is a registered trademark owned by the McIlhenny Co.
SLIGHTLY SPICY SLOPPY JOES
Makes 16 servings
3 pounds very lean ground beef (90-95%)
1 pound onion, chopped
3 cloves garlic, peeled and minced
1 yellow bell pepper, cored, seeded and chopped
1 can (28 ounces) thick tomato purée
1 can (6 ounces) unsalted tomato paste
1 cup beef broth or stock, fat free, low sodium
2 tablespoons brown sugar, lightly packed
2 tablespoons Worcestershire sauce
2-3 tablespoons chipotle chile* with sauce (or to taste),
finely chopped
1 teaspoon kosher salt
Preheat the Cuisinart
®
Electric Skillet to 350°F; brown meat, breaking up
chunks with the back of a spoon. Add the onion, garlic and chopped
pepper; stir for 1 minute. Add tomato purée, tomato paste, beef broth,
brown sugar, Worcestershire sauce, chipotle and salt. Bring to a boil, then
reduce heat to a simmer.
Cook for 45 minutes, until slightly thickened. Serve on sandwich rolls.
Nutritional information per serving:
Calories 186 (43% from fat) • carb. 10g • pro. 17g • fat 9g • sat. fat 3g
• chol. 51mg • sod. 168mg • calc. 23mg • fiber 2g
*Chipotle peppers in adobo sauce can be found in the specialty food sec-
tion of most well-stocked grocery stores. Unused Chipotle pepper in sauce
will keep in the refrigerator for up to a week, or may be frozen.
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