Creole Shrimp And Sausage Stew Recipes

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CREOLE SHRIMP & SAUSAGE



Creole Shrimp & Sausage image

Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Steps:

  • In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.

CREOLE SHRIMP STEW



Creole Shrimp Stew image

Traditional New Orleans Creole Shrimp Stew is made with a brown roux and tomato sauce/paste, giving it a reddish orange appearance and a truly unique and delicious taste. Shrimp is the most traditional seafood used in this dish but crawfish, lump crabmeat or scallops can also be used.

Provided by Donna Graffagnino

Categories     Seafood

Time 1h

Number Of Ingredients 18

2 lb medium shrimp (61-70 ct), peeled and deveined
2 Tbsp butter for roux
3 Tbsp flour for roux
***or*** 3 tablespoons store bought roux
1 c onions, chopped
1 bunch green onions, sliced thin
3/4 c celery, chopped or 1 tsp powdered celery
1/2 red or green bell pepper chopped, or 2 tsp powdered bell pepper
4 clove garlic, minced
1 can(s) 6 oz tomato paste
1 can(s) 15 oz tomato sauce
1 Tbsp worcestershire sauce (lea & perrin's)
3-4 c shrimp or chicken stock, as needed
2 Tbsp dried parsley, chopped or 4 tbsp fresh
1 Tbsp dried basil, chopped or 2 tbsp fresh
1/2 tsp cayenne pepper
cooked white rice
fresh chopped basil for garnish

Steps:

  • 1. Cook a pot of white rice, drain, rinse once with cold water to stop cooking process and set aside.
  • 2. In large saucepan or medium stockpot, over medium heat, make a medium brown roux with 2 T. butter & flour, stirring constantly. (See Note below) ***If you can find Roux in a jar at the grocery store, use that to make this quick and easy.***
  • 3. Once roux reaches color slightly darker than peanut butter, reduce heat to medium low and add onion, green onion, garlic, bell pepper, celery, parsley to the roux and stir very frequently until vegetables are tender. I like to keep mine in the roux mixture for 15-20 minutes. Vegetables will start to blend with roux to make a paste - that's when it's ready for the next step.
  • 4. Add tomato paste and sauce; stir to blend in with seasoning mixture and reduce heat to lowest setting. Let flavors blend, stirring frequently for 10 minutes.
  • 5. Begin adding stock as needed, stirring constantly to keep smooth. As it heats up and thickens add more stock to reach a medium soup consistency. Simmer for at least 20 minutes, but the longer you simmer it, the better it gets. Keep heat on low and stir frequently. If sauce starts to get too thick add a little stock or water. Add creole seasoning and taste - add salt, pepper & adjust seasonings as needed.
  • 6. Add the raw shrimp and cook for 10 minutes until shrimp are completely cooked and start to curl up. If using pre-cooked crawfish or lump crabmeat add that about 5 minutes before you're ready to eat and heat through. Taste again and adjust seasonings because the shrimp will absorb some of the salt from the sauce. Serve in deep bowl over white rice and french bread. Garnish with chopped fresh basil if desired.
  • 7. *NOTE: You can make a roux in a 4 cup glass measuring cup in the microwave. Combine butter and flour, and nuke on high at 30 second intervals, stirring after each. Cook until desired color. I like to stop my roux at the peanut butter color stage. *TIP: DON'T throw away those shrimp heads and peels. Freeze them in a little water and save until you have enough to make shrimp stock.
  • 8. *OPTIONS: You can substitute shrimp with crawfish tails, lump crabmeat and/or scallops

CREOLE SHRIMP AND SAUSAGE STEW



Creole Shrimp and Sausage Stew image

I found this in a magazine. You could use turkey sausage to go more healthy. Serve with crusty bread and some hot sauce.

Provided by tammarie

Categories     Stew

Time 20m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 cup green bell pepper, chopped
1 cup smoked sausage, sliced thin
1 teaspoon garlic, minced
3/4 cup chicken broth
1 (10 ounce) can diced tomatoes with green chilies (Rotel)
8 ounces medium shrimp, peeled and deveined
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons parsley, chopped

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.

Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 86.9, Sodium 829, Carbohydrate 20.8, Fiber 5.3, Sugar 3, Protein 19

CREOLE JAMBALAYA STEW



Creole Jambalaya Stew image

This jambalaya stew is a favorite every year for Lenten soup suppers at church...

Provided by Suebee

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 5h

Yield 8

Number Of Ingredients 11

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
2 stalks celery, sliced
1 large green bell pepper, coarsely chopped
6 cloves garlic, minced
2 teaspoons Creole seasoning
½ pound andouille sausage, sliced
½ pound turkey kielbasa, sliced
1 cup uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
  • Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
  • Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g

CREOLE SHRIMP AND SAUSAGE STEW



Creole Shrimp and Sausage Stew image

Warm up cool evenings with a delicious stew that's just as good on its own or ladled over rice. Serve with crusty bread and hot sauce.

Provided by sbjonas

Categories     Soups, Stews and Chili

Time 30m

Yield 4

Number Of Ingredients 9

2 teaspoons olive oil
1 cup green bell pepper chopped
1 cup turkey smoked sausage thinly sliced (about 6 ounces)
1 teaspoon garlic minced
3/4 cup fat-free lower-sodium chicken broth
1 can (10 oz) diced tomatoes and green chiles undrained (such as Rotel)
8 ounces medium shrimp peeled and deveined
1 can (15 oz) organic kidney beans rinsed and drained
2 tablespoons fresh parsley chopped

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.

Nutrition Facts : Calories 83 calories, Fat 1.92516349856107 g, Carbohydrate 3.37427132553581 g, Cholesterol 86.182550224 mg, Fiber 0.835200016251102 g, Protein 12.9493062842121 g, SaturatedFat 0.373915871476968 g, ServingSize 1 1 Serving (146g), Sodium 101.852838380558 mg, Sugar 2.53907130928471 g, TransFat 0.327141921786376 g

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