CHICKEN, SHRIMP, AND SAUSAGE STEW RECIPE - FOOD.COM
Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.
Total Time 2 hours 22 minutes
Prep Time 40 minutes
Cook Time 1 hours 42 minutes
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, saute sausage for about 4 minutes or until browned.
- Transfer sausage to a large bowl.
- Sprinkle chicken thighs with salt and pepper.
- Add chicken to Dutch oven and saute until browned on each side.
- Transfer chicken to the bowl with the sausage.
- Discard all but 1 tablespoon of drippings.
- Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
- Add garlic, oregano, thyme and paprika; saute for 2 minutes.
- Return sausage and chicken to Dutch oven.
- Add tomatoes with juice, chicken broth, and wine.
- Bring mixture to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
- Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
- Add shrimp and simmer about 5 minutes or until no longer pink.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 642.3, FatContent 36.9, SaturatedFatContent 11.7, CholesterolContent 217.6, SodiumContent 1838.2, CarbohydrateContent 24.8, FiberContent 5.2, SugarContent 10.7, ProteinContent 45.7
SHRIMP & CHICKEN SAUSAGE WITH GRITS RECIPE: HOW TO MAKE IT
I’m originally from Tennessee and had never had shrimp and grits until I moved to South Carolina several years ago. I think my version is just as tasty but easier on the waistline.—Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese until melted., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir for 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened., Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.
Nutrition Facts : Calories 367 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 30g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 4 lean meat
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CHICKEN, SHRIMP, AND SAUSAGE STEW RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 22 minutes
Calories 642.3 per serving
- Season to taste with salt and pepper.
SHRIMP & CHICKEN SAUSAGE WITH GRITS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine North America, Cajun
Calories 367 calories per serving
- In a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese until melted., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir for 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened., Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.
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- Melt butter and vegetable oil in large skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.Lower heat to medium and add celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften. Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes. Add chicken and sausage back to pan with shrimp and cook until chicken and sausage is warmed through and shrimp is cooked through. Season with kosher salt to taste and garnish with green onions.
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