Smoked Sausage Chicken And Shrimp Stew Recipes

SMOKED SAUSAGE, CHICKEN AND SHRIMP STEW

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.

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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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.

SAUSAGE AND CHICKEN STEW

Steps:

• Heat a large stock pot over medium to medium high heat.
• Cook sausage until nice and brown, about 20 minutes.
• Remove sausage and set aside.
• Reserve 2 tablespoons fat from pan.
• Sauté onions until tender.
• Add bell peppers and garlic and cook until softened.
• Add wine, turn up heat and boil for 1 minute.
• Reduce heat to medium.
• Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
• Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
• Add cheeses and serve over rice if desired.

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.

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.)

GUMBO RECIPE: HOW TO MAKE GUMBO WITH SHRIMP, CHICKEN AND SAUSAGE

Steps:

• Place a large pot on the stovetop; add the chicken pieces into the pot.
• Pour about 6 cups of water to cover the chicken parts.
• Season the chicken with a teaspoon of salt, 2 chicken bouillon cubes, 3 crushed garlic cloves, 1 small roughly chopped onion, 1/2 tsp of dried thyme, 1 tsp of black pepper powder, 1 bay leaf, and 1 roughly chopped celery stick.
• Cover and cook the chicken for 30 minutes. Remove the chicken after 30 minutes and allow it to cool down. Keep the chicken stock aside, you will need it later.
• When the chicken has cooled down, shred it into smaller pieces and keep it aside. If you have roasted chicken or already cooked chicken, you can skip the process.
• Place a large pot on the stovetop, add 1 cup of vegetable oil
• When the oil is heated, add 1 cup of flour and stir continuously until you have a dark color. This should take about 35 minutes.
• Once the roux for gumbo has been made; add the Holy Trinity, which consists of 1 cup each of chopped green bell pepper, celery, and onions. Stir and cook until the vegetables are soft.
• Add the minced garlic and cook for 30 seconds.
• Next, add 6 cups of the chicken broth you extracted from cooking the chicken and stir everything to dissolve the dark gumbo roux.
• Now, season the gumbo stew with 1 tsp of onion powder, 1 tsp of smoked paprika, 1 tsp of thyme, 1/2 tsp of garlic powder, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, and 1 tbsp of cajun seasoning. Stir everything to combine.
• Add 2 bay leaves, cover, and simmer for 20 minutes for the flavor to develop.
• As the stew is cooking, place a pan on the stovetop, add 1 tbsp of oil, allow the oil to heat up, and then add the sliced andouille sausages.
• Fry the sausages on both sides until they are brown. Remove from pan and set aside.
• Add 1 tbsp of oil to the same pan and go in with the sliced okra. Stir fry the okra on both sides for about 3 minutes until they are a bit brown to reduce their sliminess. Remove and keep aside.
• Return to the simmering gumbo stew; add the shredded chicken, fried sausages, and stir-fried okra. Stir to combine.
• You can taste salt and pepper. In mine, I had to add 1/2 tsp of bouillon cube and 1/2 tsp of cayenne pepper again. Stir, cover, and bring to a boil for 30 minutes.
• After 30 minutes, add 1 and 1/4 cup of fresh shrimp and 1 and 1/4 tsp of gumbo file; also, add a handful of chopped scallion.
• Stir to combine and cook for 10 minutes on low heat.
• After 10 minutes, your Homemade Gumbo is ready, take out the bay leaves and turn off the heat. You can serve it over boiled rice.