CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SHRIMP-AND-SAUSAGE STEW

Shelly's
recipe box

Printview my recipes
this recipe viewed 32 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Stews
    Prep Time:       Cook Time:       Total Time:  

4 lbs 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.) pkg spicy smoked sausage, sliced
3 cups uncooked jasmine or long-grain rice
6 green onions, chopped
1 cup chopped fresh parsley
2 tbsp Cajun seasoning
1/4 cup cornstarch

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.

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 pkg 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. Serves 10-12



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Creole Shrimp And Sausage Stew
   by sgre52160



2 tsp olive oil 1 cup chopped green bell pepper 1 cup thinly sliced turkey smoked sausage (about 6 oz) 1 tsp bottled minced garlic 3/4 cup fat-free, less-sodium chicken broth 1 (10 oz) can




Frogmore Stew (shrimp/sausage)
   by ladygator



4 quarts water 1 can beer (optional) 1/2 cup vinegar 1 or 2 bags crab boil 12 small red potatoes 4 large sweet onions, quartered 6 ears corn on the cob, cut in halves 1 or 2 pounds smoked sausa




Sausage Stew
   by sgre52160



2-3 lb Italian sweet sausage 1 medium onion, sliced 3 carrots, sliced 2-3 large potatoes, cut up 1 (28 oz can) crushed tomatoes 1 small can sweet peas, drained 1 tsp parsley, basil and oregano




Sausage Tortellini Stew
   by sgre52160



18 browned, chopped sausage links (about 3 cups) 1 TB butter or margarine 1 chopped large onion 2 chopped ribs celery 2 c chopped green bell pepper 2 finely sliced cloves garlic 3 chopped ripe t




Sausage And Cannellini Stew
   by sgre52160



2 tsp olive oil 1/2 cup chopped onion 1/2 fresh Poblano chile, seeded and chopped or 1/2 (4 oz) can chopped green chilies 1 clove garlic, minced Coarse salt and pepper, to taste 1/2 lb kielbasa o





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.