Shellfish And Sausage Stew Recipes

QUICK SAUSAGE AND SEAFOOD STEW

Steps:

• Heat the olive oil in a large stockpot over medium heat. Add the sausage and saute until beginning to brown, 3 to 5 minutes. Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, corn, Worcestershire sauce and red pepper flakes and cook for 2 minutes. Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.
• Season with salt and pepper. Add the fish and seafood to the pot and stir well. Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes. Stir in the cilantro to finish.
• Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.

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.

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:

• Heat the oil over medium-high heat in a large heavy pan.
• Add the fennel, garlic, and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
• Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes.
• Add the wine and use the spoon to get up any browned bits from the bottom of the pan.
• Stir in the tomato paste, chicken broth, and bay leaf and 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. Discard the bay leaf.
• Season to taste with kosher salt and fresh ground pepper.

SPICY SHELLFISH AND SAUSAGE STEW

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.

SHELLFISH AND SAUSAGE STEW

Steps:

• Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.
• Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.

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.