Recipe courtesy of Melissa Gaman for Food Network Kitchen

Shrimp and Andouille with Sweet Potatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Preheating an empty baking sheet while the oven comes to temperature helps the sweet potato wedges in this recipe get nicely browned and caramelized on the outside while staying creamy on the inside in a shorter amount of time.



  1. Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the sweet potatoes with 2 tablespoons olive oil and a generous pinch each of salt and pepper. Spread in a single layer on the hot baking sheet and roast, turning once, until very tender and browned, about 30 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 5 minutes. Add the onion, bell peppers and celery and season with salt and pepper. Increase the heat to medium high and cook, stirring, until softened, 6 to 8 minutes. Make a space in the center of the pan, add the tomato paste and cook, stirring the paste, until toasted, about 30 seconds. Stir the tomato paste into the vegetables, then stir in the garlic and thyme until well combined.
  3. Stir in the chicken broth and bring to a simmer. Nestle the shrimp in the vegetables. Simmer, stirring occasionally, until the shrimp are just cooked through, 3 to 4 minutes.
  4. Divide the shrimp mixture and sweet potatoes among plates or shallow bowls. Top with torn celery leaves.