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Shrimp, Sausage & Potato Stew
Ingredients:
1 lb large shrimp, peeled and deveined
12 oz Andouille sausage, sliced
3 medium potatoes, peeled and cubed
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 cups chicken broth
1 can (14.5 oz) diced tomatoes (optional)
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp Cajun seasoning
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried thyme
½ tsp crushed red pepper flakes (optional)
2 tbsp olive oil
1 tbsp butter
1 tbsp flour (for thickening)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté Sausage & Aromatics: Heat olive oil in a large pot over medium heat. Add sliced Andouille sausage and cook until browned. Remove and set aside. In the same pot, add onion, bell pepper, and celery. Sauté until soft, then stir in garlic and cook for another minute.
2. Make the Base: Stir in tomato paste and sprinkle flour over the mixture. Stir well to combine and cook for 1-2 minutes.
3. Simmer: Pour in chicken broth and diced tomatoes (if using). Add potatoes, smoked paprika, Cajun seasoning, salt, black pepper, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
4. Cook Shrimp & Finish: Return the cooked sausage to the pot. Add shrimp and butter, stirring until shrimp turn pink and opaque (about 3-5 minutes).
5. Serve: Remove from heat, garnish with green onions and parsley, and serve hot. Enjoy!
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