1/2 lb. unpeeled, med. size fresh shrimp
1/4 c. water
1 (10 1/2 oz.) can no-salt-added chicken broth
Vegetable cooking spray
1/4 lb. turkey smoked sausage, halved lengthwise and thinly sliced
1 c. chopped onions
1 c. chopped celery
1 c. chopped green bell pepper
2 cloves garlic, minced
2 c. chopped, unpeeled tomatoes
1 1/4 tsp. Creole Seafood Seasoning
2 bay leaves
1 c. hot, cooked long-grain rice (cooked without salt or fat)

Peel and devein shrimp, reserving shells; set shrimp aside. Combine reserved shells, 1/4 cup water, and chicken broth in a medium saucepan. Bring to a boil, reduce heat, and simmer 30 minutes. Drain, reserving broth; discard shells.

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add sausage, and cook until browned, stirring frequently. Add onions and next 3 ingredients; saute 3 minutes or until vegetables are tender. Stir in tomatoes, Creole Seafood Seasoning, and bay leaves. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Add reserved broth; bring to a boil. Add shrimp; cook 3 minutes. Discard bay leaves. Stir in rice. Yield: 6 cups (about 205 calories per 1 1/2 cup serving).

Protein 12.5; fat 6.9; carbohydrate 23.3; cholesterol 43; iron 2.7; sodium 387; calcium 88.