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Shrimp and Sausage Stew

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shrimp and sausage stew

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.

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Shrimp and Sausage Stew

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Serving Size: 1/6 recipe

Gather

1-2 teaspoons olive oil (or oil of your choice)
1 green bell pepper, diced
1 yellow onion, diced
2 stalks of celery, diced
1 large carrot, diced
1 clove garlic, minced
1 8 oz. can of tomato sauce
1 10 oz. can of tomatoes with green chilies
1 link smoked sausage, sliced into ¼ inch slices
2 cups kale, finely chopped
1 cup stock, vegetable or chicken
1 teaspoon Cajun seasoning (I used blackened seasoning)
1 lbs. shrimp, peeled and deveined

Step by Step

  1. Heat oil in Dutch oven or large pot. Add bell pepper, onion, celery and carrots and sauté till softened, about 8-10 minutes.
  2. Add garlic and continue cooking for about a minute or until fragrant.
  3. Add tomato sauce, cook till reduced by about ¼.
  4. Add tomatoes with green chilies and continue cooking till reduced by about ¼.
  5. Add sausage and simmer for a minute or so.
  6. Add kale and cook for about 5 minutes or until softened.
  7. Add Cajun seasoning, stirring to combine.
  8. Add stock. Bring to a boil, cover, reduce heat and simmer for 30 minutes to 1 hour.
  9. Add shrimp and cook till shrimp are done.
  10. Serve with rice or faux rice and crusty bread

Nutrition

WW PP 4; Calories 186; Total Fat 3.6g6%Saturated Fat 0.9g; Trans Fat 0.0g; Cholesterol 179mg; Sodium 635mg; Potassium 587mg; Total Carbohydrates 11.6g; Dietary Fiber 2.1g; Sugars 3.9g; Protein 26.5g

http://shrinkingkitchen.com/shrimp-sausage-stew/

 

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