Sometimes recipes come about when you least expect it. This Shrimp and Sausage Stew came about out of desperation. I was desperate to cook something different for my family without having to go to the grocery store. The search was on. What did I have in my pantry, refrigerator and freezer? I just happened to have a link of sausage and a pound of shrimp in my freezer. This got me started. I didn’t want to make a gumbo because I didn’t want to spend the time making a roux. I didn’t feel like making a creole which seems a little more tomato based. I also didn’t want to use flour. I also knew that I didn’t want to spend a great amount of time standing at the stove. This Shrimp and Sausage Stew recipe meets all those criteria. It isn’t too tomato-y, it doesn’t have flour or a roux and it can take just under an hour to the table or you can leave it to simmer for a while to develop even more flavor. I was able to get this pot of stew simmering and was able to run a couple of quick errands while it was cooking.
My husband and I really love cutting the carbs whenever possible and by cooking up a batch of faux rice (made with cauliflower) instead of traditional white rice, you can really cut the carbs.