Shrimp & Sauasge Stew

Jen Smallwood


different but tasty version of gumbo

★★★★★ 1 vote
10 - 12
30 Min
3 Hr 5 Min
Stove Top


4 lb
large peeled, devined raw shrimp
large onions, cut into 1" pieces
1/4 c
vegetable oil
(15 oz) cans tomato sauce
(14 1/2-oz.) cans diced tomatoes with zesty green chiles
celery ribs, cut into 1" pieces
green bell peppers, seeded and cut into 1" strips
garlic cloves, chopped and divided
1 lb
spicy smoked sausage, sliced
3 c
uncooked jasmine or long-grain rice
green onions, chopped
1 c
chopped fresh parsley
1 - 2 Tbsp
cajun seasoning - to taste
1/4 c

How to Make Shrimp & Sauasge Stew


  • 1Butterfly 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.

    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.

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About Shrimp & Sauasge Stew

Course/Dish: Other Main Dishes, Pork, Seafood
Main Ingredient: Pork
Regional Style: Cajun/Creole
Other Tag: Healthy