Best 6 Shrimp And Sausage Stew Recipes

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Indulge in a symphony of flavors with our tantalizing Shrimp and Sausage Stew, a hearty and comforting dish that will warm your soul. This delectable stew combines succulent shrimp and savory sausage in a rich and flavorful broth, creating a culinary masterpiece that is sure to impress. Dive into the medley of textures as plump shrimp and tender sausage mingle with an array of vegetables, each contributing its unique flavor to the harmonious ensemble. As you savor each spoonful, you'll be transported to a realm of culinary delight, where each ingredient plays a vital role in the creation of this extraordinary stew. Embark on a culinary journey with our Shrimp and Sausage Stew, a dish that will leave you craving for more.

Here are our top 6 tried and tested recipes!

CHICKEN, SHRIMP AND SAUSAGE STEW



Chicken, Shrimp and Sausage Stew image

Categories     Soup/Stew     Chicken     Olive     Onion     Tomato     Stew     Sausage     Shrimp     Bell Pepper     White Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 pound andouille sausage,* cut into rounds
6 large chicken thighs (about 2 1/4 pounds)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell pepper
6 large garlic cloves, chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon paprika
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
3/4 cup sliced pimiento-stuffed green olives
1 pound uncooked large shrimp, peeled, deveined
*A smoked pork and beef sausage, available at specialty foods stores. Hot links, smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Steps:

  • Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
  • Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
  • Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)

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

CHICKEN, SHRIMP, AND SAUSAGE STEW



Chicken, Shrimp, and Sausage Stew image

Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb andouille sausage, cut into 1/2 inch pieces
6 chicken thighs (I prefer skinless - 2 1/4 lbs.)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell peppers
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
1 tablespoon paprika
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can chicken broth
1 cup dry white wine
1 lb uncooked large shrimp, peeled and deveined
salt and pepper

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.

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE



Chicken, Shrimp and Sausage Stew and Endive Salad with Toasted Almond Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 22

3/4 pounds andouille sausage, cut into 1/2-inch rounds
4 chicken thighs
Salt and freshly ground black pepper
1 large onion, finely chopped
2 large green bell pepper, diced
1 large red bell pepper, diced
4 cloves garlic, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon Spanish paprika
1 (28 ounce) can diced tomatoes, with their juice
2 cups chicken stock
1 cup dry white wine
1/2 cup sliced green olives
8 large shrimp, peeled and deveined
1 loaf French bread
1 tablespoon minced shallots
3 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and pepper
1/4 cup whole almonds, toasted and finely chopped
6 cups bite-size pieces curly endive

Steps:

  • Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
  • Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

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

SHRIMP AND SAUSAGE STEW



SHRIMP AND SAUSAGE STEW image

Categories     Shellfish

Number Of Ingredients 14

4 pounds peeled, large raw shrimp
3 large onions, cut into 1-inch pieces
1/4 cup vegetable oil
2 (15-oz.) cans tomato sauce
3 (14 1/2-oz.) cans diced tomatoes with zesty green chiles
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 or long-grain rice
6 green onions, chopped
1 cup chopped fresh parsley
2 tablespoons Cajun seasoning
1/4 cup cornstarch

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.

Tips:

  • Use a variety of vegetables. This will add flavor and nutrients to your stew. Some good options include celery, carrots, onions, bell peppers, and potatoes.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Serve the stew with rice or bread. This will help to soak up the delicious sauce.
  • Add a dollop of sour cream or yogurt to each bowl of stew. This will add a creamy richness to the stew.

Conclusion:

Shrimp and sausage stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy dinner, give this shrimp and sausage stew a try.

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