SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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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CHICKEN, SHRIMP AND SAUSAGE STEW
Categories Soup/Stew Chicken Olive Onion Tomato Stew Sausage Shrimp Bell Pepper White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
- Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
- Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)
CHICKEN, SHRIMP, AND SAUSAGE STEW
Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, saute sausage for about 4 minutes or until browned.
- Transfer sausage to a large bowl.
- Sprinkle chicken thighs with salt and pepper.
- Add chicken to Dutch oven and saute until browned on each side.
- Transfer chicken to the bowl with the sausage.
- Discard all but 1 tablespoon of drippings.
- Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
- Add garlic, oregano, thyme and paprika; saute for 2 minutes.
- Return sausage and chicken to Dutch oven.
- Add tomatoes with juice, chicken broth, and wine.
- Bring mixture to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
- Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
- Add shrimp and simmer about 5 minutes or until no longer pink.
- Season to taste with salt and pepper.
CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE
Steps:
- Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
- Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.
CREOLE SHRIMP AND SAUSAGE STEW
I found this in a magazine. You could use turkey sausage to go more healthy. Serve with crusty bread and some hot sauce.
Provided by tammarie
Categories Stew
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
- Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
- Add broth and tomatoes; bring to a boil.
- Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
- Sprinkle with parsley.
Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 86.9, Sodium 829, Carbohydrate 20.8, Fiber 5.3, Sugar 3, Protein 19
SMOKED SAUSAGE, CHICKEN AND SHRIMP STEW
Combine three tasty meats into one Smoked Sausage, Chicken and Shrimp Stew! This hearty shrimp stew is flavored with Italian dressing and fresh veggies.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cook chicken in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until lightly browned on both sides. Remove from pan; set aside.
- Heat dressing in same pan. Add onions and bell peppers; cook 5 min. or until crisp-tender, stirring frequently. Add chicken, sausage, tomatoes, broth and ground red pepper; mix well. Bring to boil; simmer on medium-low heat 30 min. or until chicken is done (165ºF).
- Stir in shrimp; cook 5 min. or until shrimp are done. Spoon over rice; top with sour cream and cilantro.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
CAJUN SHRIMP AND SAUSAGE STEW
Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice.
Provided by Chef PotPie
Categories Healthy
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp.
- Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.
- Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.
- Meanwhile, prepare rice according to package directions.
- Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat.
- Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
Nutrition Facts : Calories 538.1, Fat 14.6, SaturatedFat 4.5, Cholesterol 261.2, Sodium 1936.6, Carbohydrate 63.4, Fiber 3.7, Sugar 3.4, Protein 36.2
SHRIMP AND SPICY SAUSAGE STEW
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.
CREOLE SHRIMP AND SAUSAGE STEW
Number Of Ingredients 9
Steps:
- 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
CREOLE SHRIMP SAUSAGE STEW
Steps:
- 1. Heat oil in a large saucepan over medium-high heat; saute bell peppers, garlic and sausage, stiring occasionally, about 3 minutes or until peppers are tender. 2. Add broth and tomatoes; bring to a boil. 3. Add shrimp and beans, cover and reduce heat ans simmer for 6 minutes or until shrimp are done. Sprinkle with parsley.
OKRA AND TOMATO STEW WITH SAVANNAH WHITE SHRIMP AND SAUSAGE
Steps:
- 1. Heat 1 tablespoon oil in large Dutch oven over medium heat. Add onion, carrots and celery, and sauté, stirring frequently, until soft and golden, 10 to 15 minutes. Add garlic, paprika and bay leaf, and sauté until fragrant, about 40 seconds. 2. While vegetables cook, heat 10-inch nonstick skillet over medium-high heat. Cut okra into 1/2-inch rounds. Add remaining oil to skillet over medium heat, and then add okra. Sauté, tossing frequently, until okra has colored slightly, about 2 minutes. Turn okra into Dutch oven with sautéed vegetables. Sprinkle with salt. Stir tomatoes, wine and broth into vegetables. Bring to a simmer over medium heat, and cook until okra is tender and has thickened stew slightly, 10 to 15 minutes (longer if you prefer a richer stew). 3. Stir in corn and thyme, and simmer until corn is tender, 5 minutes. Taste stew for seasoning. Keep hot, and set aside. 4. Heat large nonstick skillet over high heat. Add andouille, and sauté until brown, 2 minutes, turning once with tongs. Move andouille from skillet to stew base, leaving fat in skillet. 5. Dry shrimp well between paper towels. Sauté shrimp in skillet over high heat until pink, 2 to 3 minutes, turning once with tongs. Transfer shrimp to Dutch oven. Cover, and steep off the heat for 5 minutes. Ladle hot stew over cooked white rice.
SHRIMP AND SAUSAGE STEW
Categories Shellfish
Number Of Ingredients 14
Steps:
- 1. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp. 2. Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water. 3. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed. 4. Meanwhile, prepare rice according to package directions. 5. Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat. 6. Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
SHRIMP & SAUSAGE STEW
different but tasty version of gumbo
Provided by Jen Smallwood
Categories Seafood
Time 3h35m
Number Of Ingredients 14
Steps:
- 1. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp. Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed. Meanwhile, prepare rice according to package directions. Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat. Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
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