shrimp and sausage stew

My husband and I love gumbo, and this stew hits up all the flavors we love and miss from New Orleans: shrimp, sausage, tomato, and spice. I pump up the nutrition and reduce the fat by minimize the fat by stretching out the sausage (turkey) flavor, and adding a few handfuls of turnip greens.

Serves 4

1 hot italian turkey sausage
3/4 lb medium shrimp, peeled and deveined
1 14-oz can diced tomatoes
1 green bell pepper, cored and cut in half
1 small onion, peeled and quartered
2 garlic cloves
3 handfuls turnip greens (or mustard greens)
1 cup low sodium chicken broth
1/2 cup white wine
worcestershire sauce
hot sauce
canola oil

Heat oil in a large skillet to medium, add sausage (without casing) and brown while breaking up. Process pepper, onion, and garlic in a food processor until finely diced. Add to pan and sautee until onion is translucent, about 10 minutes. Add tomatoes and break up with spoon. Add broth, wine, worcestershire sauce, and hot sauce (to taste). Bring to a boil. Add shrimp, then reduce heat to low. Add turnip greens and toss together to wilt greens. Simmer, uncovered, for 20 minutes. Serve over steamed rice.