SPICY NEW YORK ITALIAN SAUSAGE STEW
This Stew was the winner in the Twain Harte Fall Festival's Stew Cook-off (both the business and Peoples Choice categories). The recipe was in the Sierra Mountain Times, the cook is George Farrell owner of the Sportmens Coffee Shop.
Provided by Barb G.
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
- Prepare seasoning mix in a small bowl, set aside.
- Brown the sausage in a hot skillet, drain, set aside and keep warm.
- Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
- Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
- Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
- Add the tomato paste and cook 2 minutes nore, stirring frequently.
- Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
- Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
- Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.
SPICEY SAUSAGE STEW
Sausage stew with a kick.
Provided by angellouise_86
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel potatoes and dice into four segments. Cut sausages into 3 segments. Add to large pot. Chop carrots, parsnips, turnip and onion then add to the pot. Heat a ring on the hob to 4.
- Mix balsamic vinegar, red wine, mustard, tomato and garlic puree in a mixing bowl until well blended. Add parsley and thyme and stir.
- Add the mixing bowl to the pot and stir to coat meat and vegetables. Add 1 pint of water with 1 pork stock cube and 1 vegetable stock cube.
- Put pot on heated hob ring and leave to cook for 1 hour stirring occasionally.
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPICY CAJUN SEAFOOD STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage 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 Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
- 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.
SPICY BEAN STEW WITH SAUSAGES
This recipe is from The River Cottage Family Cookbook. I've changed it slightly. The original recipe calls for 8 pork sausages and a 14 ounce can of plum tomatoes. I use a pound of regular bulk sausage and a can of Italian or garlic flavored chopped tomatoes. (Use whatever flavor sausage and tomatoes you like.) Also, the original recipe says to let the stew simmer for one to two hours. The most I've allowed it to simmer is 30 minutes. It's a very, very good stew.
Provided by bernrome
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Form sausage into approximately 1-inch meatballs. Heat oil in large pot over medium heat. Add sausages and fry them, turning them over until they are completely browned. Remove from pot and set aside.
- While the sausages are browning, peel the onion and garlic and chop them as small as you can. Add the onion to the pot, turn the heat to low, cover the pot and sweat the onion, frying it gently in the pan for around 10 minutes, stirring from time to time so it doesn't catch on the bottom of the pot.
- Add the garlic and fry for another two or three minutes. Stir in the brown sugar, nutmeg, cayenne, cloves and thyme.
- Add the tomatoes and beans. Return sausages to the pot. Season with salt and pepper. Stir well and turn the heat up to medium. When the stew starts to simmer, put the lid on, turn the heat down and let it bubble gently. Stir occasionally. Allow stew to simmer for thirty minutes.
SPICY SHELLFISH AND SAUSAGE STEW
Steps:
- Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.
CABBAGE-SAUSAGE STEW
This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
- Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
- Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
- Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.
Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g
CREAMY SAUSAGE STEW
Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers! -Rosemary Jesse, Cabool, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a 5-qt. roasting pan. Add onions, peppers and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the eat and vegetables; toss well. , Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer or until potatoes are tender. , Combine cornstarch and water; stir into stew. Place on stovetop and bring to a boil, stirring constantly until thickened.
Nutrition Facts : Calories 507 calories, Fat 41g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
HOMEMADE ITALIAN SAUSAGE STEW
One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
SPICY SAUSAGE AND PEPPER STEW
Reduced-fat hot Italian sausage helps make this hearty pepper stew a Healthy Living recipe. Serve with crackers and prepare to wow the crowd!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 9 servings, 1 cup stew and 5 crackers each.
Number Of Ingredients 8
Steps:
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- Serve with crackers.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
SPICY-SAUSAGE AND LENTIL STEW WITH ESCAROLE SALAD
A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large pot over medium-high. Add sausage, carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally and breaking up sausage into bite-size pieces, until meat is no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add broth, 3 cups water, and lentils. Bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, about 30 minutes.
- Meanwhile, toss escarole with lemon juice and remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Top stew with escarole salad, drizzle with more oil, and serve.
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