Shrimp Sausage Stew Recipes

SPICY SHRIMP AND SAUSAGE STEW

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 SAUSAGE STEW

Steps:

• Heat the oil over medium-high heat in a large heavy pan.
• Add the fennel, garlic, and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
• Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes.
• Add the wine and use the spoon to get up any browned bits from the bottom of the pan.
• Stir in the tomato paste, chicken broth, and bay leaf and bring to a simmer.
• Cover and cook for 10 minutes.
• Uncover the pan and add the shrimp, beans, basil, and thyme.
• Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Discard the bay leaf.
• Season to taste with kosher salt and fresh ground pepper.

SHRIMP AND POTATO STEW

Steps:

• Season the shrimp with the Essence and transfer to the refrigerator until needed.
• Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
• In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CREOLE SHRIMP & SAUSAGE

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

CHICKEN, SHRIMP AND SAUSAGE STEW

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

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.

CREOLE SHRIMP AND SAUSAGE STEW

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.

RUSTIC SHRIMP STEW

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil overmedium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
• Sprinkle flour over potatoes and vegetables. Stir inbroth and 1/4 cup water; bring to a boil. Cook untilpotatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.

SHRIMP STEW

Steps:

• In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.