Spicy Shrimp And Sausage Stew Recipes

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SHRIMP AND SAUSAGE CIOPPINO



Shrimp and Sausage Cioppino image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup fresh basil leaves, chopped
1 tablespoon chopped fresh thyme leaves
Serving suggestion: crusty sourdough bread.

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 TOMATO, SEAFOOD, AND CHORIZO STEW



Spicy Tomato, Seafood, and Chorizo Stew image

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

Provided by Jennifer Baker

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
2 each poblano peppers, seeded and chopped
3 cloves garlic, minced
8 ounces chorizo sausage
1 (32 ounce) container chicken stock or broth
2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1 (7 ounce) can salsa verde
1 ½ teaspoons ground cumin
½ teaspoon ground chipotle chile pepper, or to taste
1 pound cod fillets (or other firm white fish like halibut), cut into chunks
1 pound large raw shrimp, peeled, deveined
1 Chopped green onions
1 bunch Chopped fresh cilantro
1 Lime wedges

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
  • Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
  • Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
  • Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g

SHRIMP AND SAUSAGE STEW



Shrimp and Sausage Stew image

This is the best tasting stew having tons of flavors complementing each other and it is so easy to make.

Provided by Joe Boyle

Categories     Seafood     Soup     Stew

Time 40m

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 large fennel bulb (, trimmed and chopped (about 2 cups in 1/2-inch pieces))
4 cloves garlic (, rough chopped)
2 small shallots (, minced)
12 ounces bulk hot Italian sausage
1 1/2 cups dry white wine
1/4 cup tomato paste
2 1/2 cups chicken broth
1 bay leaf
1 pound large shrimp ((21-30/pound), peeled and deveined)
2 cups white beans (, rinsed and drained)
1/2 cup fresh basil (, chopped)
1 tablespoon chopped fresh thyme leaves
kosher salt and black pepper to taste

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.

Nutrition Facts : Calories 399 kcal, ServingSize 1 serving

SMOKED SAUSAGE, CHICKEN AND SHRIMP STEW



Smoked Sausage, Chicken and Shrimp Stew image

Combine three tasty meats into one Smoked Sausage, Chicken and Shrimp Stew! This hearty shrimp stew is flavored with Italian dressing and fresh veggies.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings

Number Of Ingredients 12

4 large bone-in chicken thighs (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
2 onions, chopped
2 each green and red bell peppers, chopped
1 lb. smoked sausage, cut into 1/2-inch-thick slices
1 can (28 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) chicken broth
1/4 tsp. ground red pepper (cayenne)
1/2 lb. uncooked deveined peeled medium shrimp, peeled, cleaned
6 cups hot cooked long-grain white rice
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

  • Cook chicken in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until lightly browned on both sides. Remove from pan; set aside.
  • Heat dressing in same pan. Add onions and bell peppers; cook 5 min. or until crisp-tender, stirring frequently. Add chicken, sausage, tomatoes, broth and ground red pepper; mix well. Bring to boil; simmer on medium-low heat 30 min. or until chicken is done (165ºF).
  • Stir in shrimp; cook 5 min. or until shrimp are done. Spoon over rice; top with sour cream and cilantro.

Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

SPICY SHELLFISH AND SAUSAGE STEW



Spicy Shellfish and Sausage Stew image

Provided by Mary Sue Milliken

Categories     Soup/Stew     Olive     Tomato     Sauté     Stew     Sausage     Clam     Fennel     Bell Pepper     Zucchini     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
2 large ripe tomatoes, peeled, seeded, chopped
3/4 cup dry white wine
1 1/2 cups bottled clam juice
1 pound small clams, scrubbed
1 1/2 cups matchstick-size strips fennel (about 1 bulb)
1 cup matchstick-size strips red bell pepper (about 1/2 large pepper)
1/2 cup matchstick-size strips zucchini (about 1 small)v
1 pound mussels, scrubbed, debearded
1 pound smoked linguiça or chorizo sausage, cut into matchstick-size strips
1/2 cup Kalamata olives, pitted, halved
2 tablespoons chopped fresh Italian parsley

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.

SPICY SHRIMP AND SAUSAGE STEW



Spicy Shrimp and Sausage Stew image

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

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (about 1 1/2 cups)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 cloves garlic, finely chopped
2 red and/or green bell peppers, chopped
1 onion, chopped
One 15-ounce can diced tomatoes
One 8-ounce bottle clam juice
2 pounds peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley
Kosher salt

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

EASY CREOLE OKRA AND SHRIMP



Easy Creole Okra and Shrimp image

This recipe is quick easy and delicious. Spoon over white rice and enjoy.

Provided by jrchef

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons Cajun seasoning, or to taste
2 teaspoons salt
2 pounds peeled and deveined medium shrimp (30-40 per pound)

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g

SHRIMP AND SPICY SAUSAGE STEW



SHRIMP AND SPICY SAUSAGE STEW image

Categories     Soup/Stew     Beef     Shellfish

Yield 6-8 servings

Number Of Ingredients 13

3/4 lb spicey sausage
3 T unsalted butter
1 med onion, finely diced
3 garlic cloves, minced
3 T all-purpose flour
1 tsp ground cumin
2 tsp paprika
1 quart reduced sodium chicken stock
1/2 c white wine
1 c chopped tomatoes
15 grinds fresh black pepper
6 fresh thyme sprigs
15 shrimp, peeled and deveined

Steps:

  • Heat a large skillet over medium-high heat. Brown the sausage links as fully as possible on all sides. Remove and set aside to cool. Reduce the heat to medium, melt the butter in the pan, and wait for it to start bubbling. Add the onion and garlic, and saute until the onion has softened and turns translucent. Add the flour, cumin, and paprika, and stir into the onion and garlic until the mixture becomes dry. Add the stock, white wine, and tomatoes and stir to incorporate well. Season with the black pepper and add the thyme sprigs. Bring the mixture to a simmer and cook at a low simmer for 15 minutes. Slice the sausage on an angle into 1/2 inch slices and add to the pot. Add the shrimp and cook 5 minutes longer.

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

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