Fast Southwest Sausage Stew Recipes

QUICK SAUSAGE AND SEAFOOD STEW

Steps:

• Heat the olive oil in a large stockpot over medium heat. Add the sausage and saute until beginning to brown, 3 to 5 minutes. Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, corn, Worcestershire sauce and red pepper flakes and cook for 2 minutes. Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.
• Season with salt and pepper. Add the fish and seafood to the pot and stir well. Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes. Stir in the cilantro to finish.
• Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.

SOUTHWEST STEW

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

QUICK SAUSAGE STEW

Steps:

• Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
• Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.

SOUTHWESTERN SAUSAGE STEW

Steps:

• In a saucepan, combine potato and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Crumble sausage into a small skillet. Add onion and cook over medium heat until meat is no longer pink; drain and set aside., Add sausage mixture to potatoes. Stir in the remaining ingredients. Cook, uncovered, for 8-10 minutes or until heated through.

SOUTHWESTERN SMOKED SAUSAGE STEW

Steps:

• Combine everything in a crock pot.
• Heat on low for 6-8 hours.
• Enjoy!
• If you like it as a soup instead, just don't drain the vegetables.

SAUSAGE STEW

Steps:

• Brown sausage and onion- drain.
• Simmer until potatoes are tender (about 15 min.).
• Heat through and serve.

SOUTHWEST SAUSAGE BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
• Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
• Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
• Remove dish from refrigerator and let warm at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

SOUTHWEST GARDEN STEW

Steps:

• Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
• Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
• Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.