Best 5 Spicy Shrimp And Sausage Stew Recipes

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**Delightful Spicy Shrimp and Sausage Stew: A Culinary Symphony of Bold Flavors**

Embark on a tantalizing culinary journey with our Spicy Shrimp and Sausage Stew, a delectable symphony of bold flavors that will ignite your taste buds. This hearty and comforting stew combines the succulent sweetness of plump shrimp with the savory smokiness of sausage, all enveloped in a rich and spicy tomato-based broth. Prepare to be captivated by the harmonious blend of spices that dance on your palate, creating a symphony of flavors that will leave you craving more. Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow recipe guides you through each step, ensuring a delightful culinary experience. So, gather your ingredients, fire up your stove, and let's embark on this flavor-packed adventure together!

Let's cook with our recipes!

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

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.

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

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.)

SLOW-COOKER CAJUN STEW



Slow-Cooker Cajun Stew image

It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood stew, push a button, and find a comforting meal ready at supper time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h15m

Number Of Ingredients 11

3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
1 red onion, sliced into wedges
2 garlic cloves, minced
2 celery stalks, coarsely chopped
1 red or green bell pepper, coarsely chopped
2 tablespoons all-purpose flour
1 (28-ounce) can diced tomatoes
1/4 teaspoon cayenne pepper
Coarse salt
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra (from an 8-ounce package), thawed

Steps:

  • In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

Nutrition Facts : Calories 225 g, Fat 11 g, Fiber 2 g, Protein 19 g, SaturatedFat 5 g

Tips:

  • Use a large pot or Dutch oven to make this stew, as it will need plenty of room to simmer.
  • If you don't have any andouille sausage, you can substitute another type of smoked sausage, such as kielbasa or chorizo.
  • Feel free to adjust the amount of cayenne pepper to your liking. If you like a spicy stew, add more cayenne pepper. If you prefer a milder stew, use less cayenne pepper.
  • Serve this stew with your favorite sides, such as rice, mashed potatoes, or crusty bread.

Conclusion:

This spicy shrimp and sausage stew is a flavorful and hearty dish that is perfect for a cold winter day. The combination of shrimp, sausage, and vegetables in a spicy tomato-based broth is sure to warm you up from the inside out. Serve this stew with your favorite sides, such as rice, mashed potatoes, or crusty bread, for a complete meal.

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