Best Shrimp And Spicy Sausage Stew Recipes

Spicy Shrimp and Sausage Stew image

Provided by Food Network Kitchen

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (about 1 1/2 cups)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 cloves garlic, finely chopped
2 red and/or green bell peppers, chopped
1 onion, chopped
One 15-ounce can diced tomatoes
One 8-ounce bottle clam juice
2 pounds peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley
Kosher salt

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
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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.