Incredibly Tasty!!! Sausage And Shrimp Stew Recipe - Glen And Friends Cooking - Shrimp & Andouille

Sausage And Shrimp Stew Recipe. This basic recipe has a common ancestry across many places colonised by the French, Spanish, and Portuguese - as well as France, Spain, and Portugal - they just switch up the sausage and the seafood. Variations on this theme are Shrimp Gumbo, Creole shrimp stew, Cajun shrimp stew, Shrimp & Andouille, etc.

Ingredients:
1 Kg (2 pounds) shell-on shrimp
500 mL (2 cups) chicken stock or water
1 -236 mL (8 ounce) bottle clam juice
45 mL (3 Tbsp) oil
500g (1 pound) cured smoked sausage, like Spanish chorizo, andouille, or linguiça - cut in rounds
1 large onion, finely chopped
2 ribs celery, finely chopped)
2 green bell pepper, chopped
2-3 small hot chill peppers
2-4 cloves garlic, minced
2 mL (½ tsp) cayenne pepper
1 - 796 mL can (26 ounce) tomatoes
500 mL (2 cups) frozen baby lima beans or edamame


Method:
Peel and clean the shrimp.
Place the shrimp shells, stock, and clam juice in a small pot over medium heat; simmer while making the rest.
In a large, deep soup pot, heat the oil, and then fry off the sausage to lightly brown and flavour the pot.
Transfer the sausage to a plate.
Add the onion, celery, green pepper, and chilis to the pot, stirring frequently, until softened.
Add the garlic and cayenne and cook for 1 minute.
Add the tomatoes, and strain in the stock; leaving the shrimp shells behind.
Add the sausage back in along with the beans and simmer for about 20 minutes.
Stir in the shrimp, cover and simmer, stirring occasionally until the shrimp are pink and cooked through.


Sausage options: Spanish chorizo, andouille, linguiça, or similar


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