I have to say, this is one of the easiest recipes I have created! Just a few things to slice and dice and you’re on your way to a spicy, bubbly pot of New Orleans flair! I love the way the shrimp and sausage pair together with the creole seasoned tomato based broth. The veggies are chunky and the perfect addition to this stew. Whip up a pot to enjoy on a busy weeknight to have over rice. You’ll be going back for seconds, I assure you!
Creole Sausage & Seafood Stew
6
servings10
minutes20
minutesIngredients
1 lb 1 Jumbo Raw Shrimp
1 lb 1 Andouille Sausage
1 1 Medium Zucchini
12 oz 12 Frozen Sweet Corn
1 1 Red Pepper
1 1 Yellow Onion
2 2 Carrots
2 2 Celery Ribs
3 3 Cloves Garlic
28 oz 28 Crushed Tomatoes
1 1/2 cups 1 1/2 Chicken, Veggie or Seafood Stock
1 Tbsp 1 Creole Seasoning
1/2 tsp 1/2 Cayenne(Less if you want less heat)
1 tsp 1 Italian Seasoning
2 Tbsp 2 Olive Oil
Directions
- To begin, prep all veggies by dicing onion, celery and red pepper. Cubing zucchini and slicing carrots and sausage. Thaw shrimp if frozen
- Add 2 Tbsp olive oil to dutch oven or skillet. Add diced onion and sauté until translucent
- Add sliced or minced garlic and sauté for a couple minutes then add celery and carrots. Sauté for about 3 minutes before adding red pepper. Sauté red pepper for a few minutes before adding zucchini and sausage
- Sauté zucchini and sausage for a couple minutes then add seasonings, crushed tomatoes, stock and corn. Stir all together and bring to low boil. Cover and simmer for about 10 minutes until veggies are fork tender
- Remove lid and add shrimp. Cook for 3 minutes just until shrimp are cooked through. Serve over rice and ENJOY!
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