SHRIMP AND SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. 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. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
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
ITALIAN CHICKEN SAUSAGE SOUP
Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.- Cheryl Ravesi, Milford, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.
Nutrition Facts : Calories 337 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges
SPICY KALE AND SHRIMP SOUP
This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.
Provided by Bethie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
- Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
- Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
- Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 15 g, Cholesterol 90.3 mg, Fat 3.1 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 391.5 mg, Sugar 4.1 g
SLOW-COOKER SPICY CHICKEN AND SAUSAGE SOUP
Red pepper sauce adds a little "kick" to chicken and sausage in a tomato-based broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 8
Steps:
- In 3- to 3 1/2-quart slow cooker, mix chicken, tomatoes, broth, water and red pepper sauce.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to High. Cover; cook 10 to 15 minutes until rice is tender.
Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 0 g
SPICY MAPLE BREAKFAST SAUSAGE
A little spicy and a little sweet, these sausage patties are simple to make and easily customizable with your favorite seasonings. The sausage has a mild heat level; double the red pepper flakes for a medium to hot heat level. Make a batch each Sunday for easy breakfasts throughout the week.
Provided by France C
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
- Heat olive oil in a large skillet over medium heat. Working in batches, add patties, and fry until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).
Nutrition Facts : Calories 107.1 calories, Carbohydrate 3.1 g, Cholesterol 32.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 257.1 mg, Sugar 2.4 g
SPICY CHICKEN, SAUSAGE AND SHRIMP SOUP
This recipe is actually called "Sunday Gumbo", but seeing that some people are critical of how a true gumbo is fixed, I changed the name so as not to incriminate the innocent. Enjoy!
Provided by Shirl
Categories Clear Soup
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown sausage and chicken in oil.
- Remove with a slotted spoon and keep warm.
- In the drippings sauté red pepper, onion and celery until tender.
- Stir in all seasonings, cook for 5 minutes.
- Stir in the broth, rice and sausage mixture, bring to boil.
- Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
- Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 230.4, Fat 12.2, SaturatedFat 3.5, Cholesterol 70.2, Sodium 798.2, Carbohydrate 11.2, Fiber 1.4, Sugar 2.2, Protein 18.3
EASY JAMBALAYA SOUP
Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.
Provided by Darcey Olson
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
- Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
- Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
- Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
- Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
- Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
- Transfer to individual bowls and enjoy immediately.
Nutrition Facts : Calories 703 kcal, Carbohydrate 36 g, Protein 55 g, Fat 37 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 339 mg, Sodium 1592 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHRIMP 'N' CHICKEN NOODLE SOUP
Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
Nutrition Facts :
ITALIAN SAUSAGE AND SHRIMP SOUP
This is a hearty and very flavorful soup with lots of fresh ingredients... and a kick! I serve it with crusty italian bread and California Zinfandel.
Provided by LynnAlex
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot heat olive oil and add garlic and onion, cook for 2 minutes.
- Add sausage and cook until almost brown.
- Add celery and cook for 3 minutes.
- Add potatoes, diced tomatoes, chicken stock, bay leaf, salt and pepper.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add shrimp, spinach, parsley and red pepper.
- Simmer for 30 minutes.
- Serve with grated parmesan cheese.
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