Spicey Sausage Stew Recipes

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SPICY NEW YORK ITALIAN SAUSAGE STEW



Spicy New York Italian Sausage Stew image

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

1/2 cup canola oil
1/2 cup flour, plus
2 tablespoons flour
2 lbs hot Italian sausage, bulk (or remove from casings)
3 yellow onions
6 stalks celery
6 carrots
3 garlic cloves, minced
1 red bell pepper
1 orange bell pepper
2 green bell peppers
2 yams
5 red potatoes
3 tablespoons tomato paste
2 quarts chicken broth
2 teaspoons thyme
1 teaspoon sage leaf
1 teaspoon rosemary
2 teaspoons basil
2 teaspoons oregano
2 teaspoons black pepper

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



Spicey Sausage Stew image

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



Spicy Shrimp and Sausage Stew image

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

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (about 1 1/2 cups)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 cloves garlic, finely chopped
2 red and/or green bell peppers, chopped
1 onion, chopped
One 15-ounce can diced tomatoes
One 8-ounce bottle clam juice
2 pounds peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley
Kosher salt

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



Spicy Cajun Seafood Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (1 1/2 cups)
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 bell peppers, red and/or green, chopped (about 2 1/2 cups)
1 onion, chopped (about 1 1/2 cups)
One 8-ounce bottle clam juice
One 15-ounce can diced tomatoes
1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces
1 pound peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley leaves
Kosher salt
Cooked white rice, for serving

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



Spicy Bean Stew With Sausages image

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

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 lb bulk sausage
1 medium onion
2 garlic cloves
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 teaspoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon dried thyme or 2 sprigs fresh thyme
2 (14 1/2 ounce) cans diced tomatoes, undrained
salt
fresh ground black pepper

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



Spicy Shellfish and Sausage Stew image

Provided by Mary Sue Milliken

Categories     Soup/Stew     Olive     Tomato     Sauté     Stew     Sausage     Clam     Fennel     Bell Pepper     Zucchini     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
2 large ripe tomatoes, peeled, seeded, chopped
3/4 cup dry white wine
1 1/2 cups bottled clam juice
1 pound small clams, scrubbed
1 1/2 cups matchstick-size strips fennel (about 1 bulb)
1 cup matchstick-size strips red bell pepper (about 1/2 large pepper)
1/2 cup matchstick-size strips zucchini (about 1 small)v
1 pound mussels, scrubbed, debearded
1 pound smoked linguiça or chorizo sausage, cut into matchstick-size strips
1/2 cup Kalamata olives, pitted, halved
2 tablespoons chopped fresh Italian parsley

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



Cabbage-Sausage Stew image

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

2 tablespoons avocado oil
1 ¼ pounds smoked sausage, cut into 1-inch pieces
5 carrots, chopped
4 medium potatoes, peeled and cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
3 cups chicken broth
3 grinds black pepper, or to taste
1 small head cabbage, cored and quartered
3 tablespoons all-purpose flour
water, or as needed

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



Creamy Sausage Stew image

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

8 to 10 medium red potatoes, cut into 1-1/2-inch pieces
2 large white onions, quartered
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
2 pounds smoked Polish sausage, cut into 1-inch slices
1/3 cup canola oil
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon pepper
1 pint heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water

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



Homemade Italian Sausage Stew image

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

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

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



Spicy Sausage and Pepper Stew image

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

3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
45 unsalted tops saltine crackers

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



Spicy-Sausage and Lentil Stew With Escarole Salad image

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

2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces spicy Italian sausage, removed from casing
2 medium carrots, peeled and finely chopped (3/4 cup)
1 small onion, chopped (1 cup)
4 cloves garlic, minced (2 tablespoons)
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
3 cups low-sodium chicken broth
1 cup brown lentils, rinsed and drained
1 small head escarole, thinly sliced (5 cups)
1 tablespoon fresh lemon juice

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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From bowlofdelicious.com


SPICY SAUSAGE STEW WITH VEGE MASH - HEALTHY FOOD GUIDE
Mash, adding milk, oil and seasoning, to taste. Set aside and keep warm. 2 Spray a frying pan with oil and set over a medium-high heat. Add sausages, onions and garlic and cook until sausages are browned. Add lentils, wine, if using, stock, paprika and 1 cup water. Bring to the boil, reduce heat and simmer for 15 minutes, until lentils are soft ...
From healthyfood.com


6-INGREDIENT ITALIAN SAUSAGE STEW - THE WICKED NOODLE
2021-04-06 Preheat a dutch oven over medium heat. Cook sausage until almost no pink remains. Add onions; cook 4-5 minutes, stirring occasionally. Add garlic; cook one minute more, stirring frequently. Add beans, tomatoes and thyme to pan. Bring to a boil then reduce heat to low; simmer at least one hour, stirring occasionally.
From thewickednoodle.com


SLOW COOKER SPICY SAUSAGE STEW RECIPE - MAGIC SKILLET
2020-03-31 Ingredients. 1 pound (480 g) Italian-style turkey sausages, sliced. 14½ oz (435 ml) can Italian plum tomatoes,undrained. 1 cup (250 ml) low-sodium chicken broth. 2 small yellow onions, peeled and cut into wedges. 1 tablespoon chopped garlic. half of small jalapeno chili, sliced. 1 yellow bell pepper, cored and sliced.
From magicskillet.com


SPICY SAUSAGE AND BEAN STEW - WAITROSE
Set aside on plate. While sausages are browning, peal onion and garlic and chop as small as possible. Drain bean in cold water. Add onion to pan and sweat for 10mins over a low heat with lid on. Add garlic and fry for an extra few minutes. Stir in brown sugar along with cayene pepper, ground cloves, nutmeg and thyme.
From waitrose.com


SPICY SAUSAGE AND KALE STEW - BROOKLYN SUPPER
2020-11-05 Instructions. Set a 3- or 4-quart Dutch oven or other heavy bottomed pot, over medium/medium-high heat (hot, but not so much the oil smokes). Add the oil, and once it's hot, half the sausage. Sauté until sausage is cooked through and the edges are crisp. Remove to a bowl while you sauté the remaining sausage.
From brooklynsupper.com


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