One of my favorite lines in Julie & Julia was when Julie says she read somewhere that it's a show of poor manners to say "Yum" while you're eating. And then she bites into a pork chop and says, "Yum." I laughed because I do that all the time -- such a boor I am.
I'm afraid we had a show of really poor manners the night I made this stew dish, because there were many "yums" all around the table. It was a five thumbs-up meal -- absolutely no complaints. This is a mildly spicy dish, (but not too spicy for any of us, including the kids) with the spice coming mostly from the canned tomatoes and chilies, and the Tony Chachere's I added. I found the recipe at myrecipes.com, and followed it pretty closely, but with a few changes. I am posting it as I made it. I served mine over white rice, but brown would be nice if your gang will eat it.
Creole Shrimp and Sausage Stew
serves 6 to 8
2 T. olive oil
1 c. chopped bell pepper (I used half red/half green)
2 c. sliced turkey smoked sausage (I used Butterball and I used the entire package -- just a little over 2 cups)
2 large cloves garlic, crushed or minced
small can chicken broth
1 t. Tony Chachere's
1 (10-ounce) can diced tomatoes and green chilies, undrained (I used Rotel)
1 lb. peeled and deveined medium shrimp
1 (15-ounce) can pinto beans, rinsed and drained
Heat a large saucepan over medium-high heat. Add oil to pan. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth, spices, and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Serve over rice.
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serves 6 to 8
2 T. olive oil
1 c. chopped bell pepper (I used half red/half green)
2 c. sliced turkey smoked sausage (I used Butterball and I used the entire package -- just a little over 2 cups)
2 large cloves garlic, crushed or minced
small can chicken broth
1 t. Tony Chachere's
1 (10-ounce) can diced tomatoes and green chilies, undrained (I used Rotel)
1 lb. peeled and deveined medium shrimp
1 (15-ounce) can pinto beans, rinsed and drained
Heat a large saucepan over medium-high heat. Add oil to pan. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth, spices, and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Serve over rice.
Source: Adapted from myrecipes.com
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1 comment:
We made this tonight and absolutely loved it. We love Tony Chachere's so when I saw that in the ingredients I knew we had to make it. This will become one of our menu choices from now on. THANKS!
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