SHRIMP AND SPICY SAUSAGE STEW

SHRIMP AND SPICY SAUSAGE STEW image

Yield 6-8 servings

Number Of Ingredients 13

3/4 lb spicey sausage
3 T unsalted butter
1 med onion, finely diced
3 garlic cloves, minced
3 T all-purpose flour
1 tsp ground cumin
2 tsp paprika
1 quart reduced sodium chicken stock
1/2 c white wine
1 c chopped tomatoes
15 grinds fresh black pepper
6 fresh thyme sprigs
15 shrimp, peeled and deveined

Steps:

Heat a large skillet over medium-high heat. Brown the sausage links as fully as possible on all sides. Remove and set aside to cool. Reduce the heat to medium, melt the butter in the pan, and wait for it to start bubbling. Add the onion and garlic, and saute until the onion has softened and turns translucent. Add the flour, cumin, and paprika, and stir into the onion and garlic until the mixture becomes dry. Add the stock, white wine, and tomatoes and stir to incorporate well. Season with the black pepper and add the thyme sprigs. Bring the mixture to a simmer and cook at a low simmer for 15 minutes. Slice the sausage on an angle into 1/2 inch slices and add to the pot. Add the shrimp and cook 5 minutes longer.