Name: Spicy Shrimp and Sausage Stew
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 8 ounces smoked andouille sausage, diced (about 1 1/2 cups); 1/4 cup all-purpose flour; 1/4 teaspoon cayenne pepper; 3 cloves garlic, finely chopped; 2 red and/or green bell peppers, chopped; 1 onion, chopped; One 15-ounce can diced tomatoes; One 8-ounce bottle clam juice; 2 pounds peeled and deveined large shrimp (21 to 25 shrimp); 2 tablespoons chopped fresh parsley; Kosher salt

Directions

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.

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Spicy Shrimp and Sausage Stew

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