Cajun Shrimp Corn Tomato Stew Recipes

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CAJUN SHRIMP AND SAUSAGE STEW



Cajun Shrimp and Sausage Stew image

Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice.

Provided by Chef PotPie

Categories     Healthy

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 lbs large raw shrimp, peeled and deveined
3 large onions, cut into 1-inch pieces
3 (14 1/2 ounce) cans diced tomatoes and green chilies
5 celery ribs, cut into 1-inch pieces
3 green bell peppers, seeded and cut into 1-inch strips
6 garlic cloves, chopped and divided
1 (1 lb) package spicy smoked sausage, sliced
3 cups uncooked jasmine rice
6 green onions, chopped
1 cup chopped fresh parsley
2 tablespoons cajun seasoning
1/4 cup cornstarch

Steps:

  • 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.
  • 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.
  • 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.
  • Meanwhile, prepare rice according to package directions.
  • 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.
  • 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.

Nutrition Facts : Calories 538.1, Fat 14.6, SaturatedFat 4.5, Cholesterol 261.2, Sodium 1936.6, Carbohydrate 63.4, Fiber 3.7, Sugar 3.4, Protein 36.2

BIG ED'S CAJUN SHRIMP SOUP



Big Ed's Cajun Shrimp Soup image

This is an excellent recipe that is quick and easy to fix, and it tastes great too!

Provided by Mr. Ed

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 40m

Yield 6

Number Of Ingredients 15

1 tablespoon butter
½ cup chopped green bell pepper
¼ cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
½ cup water
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
1 bay leaf
½ teaspoon salt
½ cup uncooked long-grain white rice
¾ pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

Steps:

  • Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
  • Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 19.6 g, Cholesterol 92.5 mg, Fat 3.2 g, Fiber 1.3 g, Protein 13.8 g, SaturatedFat 1.5 g, Sodium 722.3 mg, Sugar 4.6 g

CAJUN SHRIMP AND CORN



Cajun Shrimp and Corn image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

Steps:

  • Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
  • Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams

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