Bayou Shrimp Stew

Ingredients:

6 Tbsp Butter (can use Smart Balance as Substitute)

6 Cloves Garlic, chopped

3/4 cup Bread Crumbs

2 tsp Herbes de Provence

Salt and Pepper

12 oz. Andouille Sausage, sliced 1/4 inch thick

2 Onions, finely chopped

1 Yellow Pepper, chopped

1/3 cup Flour

1 cup Frozen Edamame

2- 12oz cans White Beans, rinsed

2 lbs. Large Shrimp, peeled and deveined

Directions:

In medium skillet, melt 4 tbsp butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 tsp herbes de Provence, 1 tsp salt and 1/4 tsp pepper. Remove from heat. In a dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to plate. Add the remaining 2 tbsp of butter, remaining garlic and 1 tsp of herbes de Provence , the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups of water and bring to a boil over med-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3-5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.

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