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Shrimp and Sausage Cioppino Recipe

Shrimp and Sausage Cioppino

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Average Rating:

Total Reviews: 76

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  • on April 23, 2013

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    We loved it! It delicious and easy to make! I give it my little spin replacing the fennel (cause we don't like fennel with a blend that we do in Puerto Rico called sofrito. It is similar to the Cuban adobo. Sofrito makes everything better! It was GREAT!,,

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  • on April 12, 2013

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    April 12, 2013. Nice dinner for a Pacific NW rainy night. I added my "spin" by serving over orzo and topped with fresh grated parmigiano reggiano. Would make this again. My husband never even knew he was eating fennel!!

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  • on March 17, 2013

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    We loved this recipe! I have made with extra vegetables, and I've also made it with chicken to satisfy people who don't like seafood. I've made it without fennel also. Still excellent.

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  • on February 24, 2013

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    Loved it!! Used the recipe and added more seafood - grouper, bay scallops, stone crab legs. It was killer! The best thing about this recipe is that there's plenty of room for more flavors and it the broth still holds its richness. And because it's not fish stock like classic cioppino there's a mellow flavor that keeps on going. When I make it again I'm going to slice the sausage into one inch pieces for a little more uniformity. The spiciness of the sausage is the key to the heat of this dish. Also, I used Thai basil because that's all I can find here that's not potted. Gave it that pernod finish. Great dish - don't hesitate to make it. Just like I did, in my new Food Network dutch oven!

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  • on February 20, 2013

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    Amazing! This might be the best recipe I've ever made.

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  • on February 02, 2013

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    Fantastic. I only had sweet Italian sausage so I used a pinch of crushed red pepper. Didn't want it too soupy so I used only 1 cup of wine and 2 cups of chicken broth. It was perfect. Just head hmmmmm all through dinner.

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  • on January 28, 2013

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    Delicious! I put the fennel in a few minutes before the shallots and garlic and substituted half the shrimp with scallops. Otherwise, I followed the recipe exactly and everyone loved it. Looking forward to eating this again. Great cold weather dish and relatively healthful, too.

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  • on December 15, 2012

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    Very flavorful soup/stew although traditional cioppino has more seafood in it. Simple to throw together so it's great for beginning cooks. I added two extras. First, to kick up the spice factor, I finely chopped one poblano chili pepper and sauteed it with the other veggies. Then just before placing the lid on to simmer for 10 minutes, I added about a half cup of orzo to make the dish a bit more substantial. This is a great "cold weather" dish.

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  • on December 15, 2012

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    Yummy! I was looking for a soup recipe to make with fennel and left over chicken (recipe didn't call for it. I decided on this one cause I had most of what was needed to make it. I used turkey stock made from what was left of our Thanksgiving Turkey. I used processed mini smoked sausages and it still worked... would have used something nicer if I'd had it. I also threw in some chicken from a roast we had left over. I will make this again... but will plan better for it next time. The broth was the best part. I might try pasta instead of the beans like the last review mentioned.

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  • on December 09, 2012

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    Tastes great! I can't find fennel and used celery, also I replaced the beans with farfalle pasta.
    It is a great easy meal!

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