Best 6 Shrimp And 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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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.

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
• Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

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.

SHRIMP AND SAUSAGE STEW

Steps:

• 1. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp. 2. Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water. 3. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed. 4. Meanwhile, prepare rice according to package directions. 5. Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat. 6. Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.