Spicy Shrimp and Sausage Stew

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