Spicy Shrimp and Sausage Stew

Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 35 min
  • Yield: 8 servings
Share This Recipe


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


  1. 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.
  2. 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.
  3. Copyright 2016 Television Food Network, G.P. All rights reserved
Crispy Chicken with Corn and Sausage
19m Easy 98%
Shrimp Scampi
Ben Robinson

Shrimp Scampi

20m Easy 98%
Grilled Shrimp with "Ranchovy" Salad
27m Easy 99%
Shrimp Creole
Justin Devillier

Shrimp Creole

14m Easy 97%