Creole-style stew

Ingredients for 4 servings:

• 300 g minced meat
• Oil, neutral
• 150 g Cabanossi
• 2 onions
• 5 garlic cloves
• 3 tbsp tomato paste
• 250 g bell pepper(s), green
• 6 okra
• 1 can/n kidney beans (approx. 450 g)
• 500 ml water
• 250 ml red wine, dry
• 1 tbsp meat broth powder or vegetable broth powder
• 250 g shrimp (possibly frozen, thawed)
• Salt
• Sugar
• Chili powder (or paprika powder, hot)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Brown the minced meat in a little neutral oil, stirring frequently. Slice the sausage and add it, frying for a minute. Peel and dice the onions (not too coarsely), and peel and halve the garlic. Add the garlic and onions to the minced meat and let it become translucent. Stir in the tomato paste. Clean the bell peppers and okra. Cut the bell peppers into strips and the okra into slices, and add both to the minced meat. Drain the red beans in a sieve, reserving the liquid and making up to 500 ml with water. Mix this liquid with the red wine and the meat broth and add to the pan. Mix everything well and bring to a boil. Reduce the heat and simmer for another 15 minutes. Add the drained red beans and shrimp and let simmer for another 8 minutes, rather than boiling. Season the stew with salt, a little sugar, chili powder, or paprika. Serve with white bread.