Heat a medium saucepan over medium heat. Spray with cooking spray or olive oil from a mister. Add two cloves of minced garlic. Add two bell peppers, seeded, cored and sliced into thin strips. Cook until crisp tender, about five minutes. Remove to a serving bowl. Spray pan again. Add 8 ounces of raw shrimp, peeled and deveined, and three links of Andouille chicken sausage. Cook over medium heat, stirring occasionally, until shrimp is pink and cooked through. Add to serving bowl with peppers. Season with Tony Cachere’s Cajun Seasoning (available at most grocery stores).
This dish is a snap to make, and is unbelievably flavorful and delicious. The recipe makes enough for two, and one serving has less than 250 calories! Add more peppers to make it more filling, or rice if you aren’t watching your carb intake.