Cajun Shrimp and Sausage Winter Stew

• 1 tablespoon olive oil
• 1 pound Cajun sausage, sliced
• 1 pound large shrimp, peeled and deveined
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup diced carrots
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add sausage and cook until browned.
2. 2 Remove sausage and set aside. In the same pot, sauté onions and bell peppers until softened.
3. 3 Add garlic and cook for another minute.
4. 4 Stir in crushed tomatoes, chicken broth, Cajun seasoning, smoked paprika, thyme, and bay leaf.
5. 5 Bring to a simmer and add carrots. Cook for about 10 minutes until carrots are tender.
6. 6 Add shrimp and sausage back into the pot. Simmer until shrimp are pink and cooked through.
7. 7 Season with salt and pepper to taste.
8. 8 Discard the bay leaf and garnish with fresh parsley before serving.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add spinach or kale for extra greens in the last 5 minutes of cooking.
• Use andouille sausage for a traditional Cajun flavor.

Substitutions

• Substitute chicken broth with seafood stock for a richer flavor.
• If Cajun sausage is unavailable, use Italian sausage with added Cajun seasoning.

Pairings

• Cornbread
• A side salad with a tangy vinaigrette

Nutrition

Tips

• Adjust the amount of Cajun seasoning to your spice preference.
• For a smokier flavor, use smoked paprika.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or over steamed rice for a complete meal.
• Pair with a crisp, chilled white wine.

FAQ