SHRIMP AND SAUSAGE STEW
Steps:
- Heat the oil over medium-high heat in a large heavy pan.
- Add the fennel, garlic, and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
- Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes.
- Add the wine and use the spoon to get up any browned bits from the bottom of the pan.
- Stir in the tomato paste, chicken broth, and bay leaf and bring to a simmer.
- Cover and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme.
- Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Discard the bay leaf.
- Season to taste with kosher salt and fresh ground pepper.
Nutrition Facts : Calories 399 kcal, ServingSize 1 serving
ITALIAN SAUSAGE SOUP
It's a perfectly seasoned, richly flavored soup that's made with Italian seasoned pork sausage, filling orzo pasta, lots of tender fresh vegetables and plenty of herbs and garlic to season. In other words you'll get plenty of rich and meaty, herbaceous flavor in every spoonful!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-high heat. Break sausage into chunks into pot.
- Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink. Transfer to a paper towel lined plate, leave rendered fat in pot over medium-high heat.
- You should have about 1 Tbsp fat in pot, if needed add a little more olive oil or drain off some excess fat if there's too much.
- Add onions, carrots, celery and bell pepper and saute until starting to soften, about 6 minutes. Add garlic and saute 1 minute longer.
- Pour in broth, tomato sauce, tomatoes, and add Italian seasoning. Return sausage to pot and season mixture with salt and pepper to taste (you shouldn't need much salt).
- Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft.
- Add orzo. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
- Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
- Serve warm, topping servings with grated parmesan if desired.
Nutrition Facts : Calories 462 kcal, Carbohydrate 37 g, Protein 19 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1408 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
- Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SHRIMP AND SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
ANDOUILLE-SHRIMP CREAM SOUP
This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
Nutrition Facts : Calories 390 calories, Fat 27g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
ITALIAN SAUSAGE AND SHRIMP SOUP
This is a hearty and very flavorful soup with lots of fresh ingredients... and a kick! I serve it with crusty italian bread and California Zinfandel.
Provided by LynnAlex
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot heat olive oil and add garlic and onion, cook for 2 minutes.
- Add sausage and cook until almost brown.
- Add celery and cook for 3 minutes.
- Add potatoes, diced tomatoes, chicken stock, bay leaf, salt and pepper.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add shrimp, spinach, parsley and red pepper.
- Simmer for 30 minutes.
- Serve with grated parmesan cheese.
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