SHRIMP AND POTATO STEW
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 24
Steps:
- Season the shrimp with the Essence and transfer to the refrigerator until needed.
- Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
- In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CAJUN SHRIMP SAUSAGE AND POTATO SKILLET
Steps:
- Season shrimp with a small drizzle of oil, smoked paprika, and Old Bay seasoning.
- Season potatoes with smoked paprika, adobo, cayenne pepper, cajun spice seasoning, onion powder, garlic powder salt, black pepper, roasted herb and garlic seasoning.
- Add oil to a hot skillet along with potatoes. Allow the potatoes to cook for 8-10 minutes on medium heat. Toss the potatoes from side to side every 2-3 minutes to allow even cooking.
- Push potatoes over to one side of the pan and onions, bell peppers, and saute' until translucent.
- Using a separate pan/skillet fry the sausages until brown and cooked.
- Saute' shrimp in a separate pan if necessary.
- Combine both bell pepper mixture with potatoes. Add sausages and cooked shrimp.
- Garnish with parsley and serve.
SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CLASSIC FROGMORE STEW (LOW COUNTRY BOIL)
Steps:
- Gather the ingredients.
- Combine all of the seafood boil seasoning ingredients in a bowl and mix together.
- Alternatively, put all of the ingredients into a small jar with a lid and shake.
- Gather the ingredients.
- Put the water in a large stockpot . Stir the crab boil seasoning or Old Bay into the water and bring it to a boil over high heat.
- Meanwhile, cut the potatoes into halves or quarters if large; you can leave them whole if they are small.
- Slice the sausage into 1 1/2- to 2-inch pieces.
- Shuck the corn and break each ear into halves or thirds.
- When the water comes to a full boil, add the potatoes and boil for 5 minutes.
- Add the sausage and continue boiling for 12 minutes.
- Add the corn and continue boiling for 1 minute.
- Add the shrimp and continue boiling for 2 minutes.
- Use a hand-held strainer or pour into a colander and drain well.
- Turn out onto a surface covered with newspaper, brown paper, or several layers of paper towels and serve.
- Enjoy.
Nutrition Facts : Calories 632 kcal, Carbohydrate 59 g, Cholesterol 73 mg, Fiber 8 g, Protein 23 g, SaturatedFat 11 g, Sodium 22594 mg, Sugar 8 g, Fat 36 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.
Provided by Rhoda Boone
Categories Small Plates Boil Shrimp Potato Corn Sausage Dinner Quick & Easy Lemon Kid-Friendly One-Pot Meal
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- Cook the shrimp boil:
- Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
- Make the cocktail sauce:
- Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
- Make the lemon-butter sauce:
- Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
- Serve the shrimp boil:
- Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
- Do Ahead
- Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
SAUSAGE STEW WITH POTATOES
Make and share this Sausage Stew With Potatoes recipe from Food.com.
Provided by Pinay0618
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
- Serve as is, with crusty bread, or with rice.
Nutrition Facts : Calories 406.5, Fat 23.8, SaturatedFat 7.7, Cholesterol 43.1, Sodium 1762.3, Carbohydrate 29.7, Fiber 4.7, Sugar 9.8, Protein 20
CHICKEN, SHRIMP, AND SAUSAGE STEW
Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h22m
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.
SAUSAGE AND POTATO STEW WITH SAFFRON
This makes a hearty meal. I like to use a garlicky sausage, but the choice is up to you. Saffron is expensive, but don't be tempted to leave it out of the dish because it is integral to the flavor of this stew! Make sure to have lots of crusty bread to serve on the side.
Provided by FlemishMinx
Categories Stew
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
- Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften.
- Add the garlic and cook for 1 minute more.
- Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
- Add stock and saffron; bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
- Return sausage to stew and add the peas as well; season with salt and pepper if desired.
- Simmer just until the peas are warmed through, then serve immediately.
Nutrition Facts : Calories 599.8, Fat 34.4, SaturatedFat 11.1, Cholesterol 71.8, Sodium 1017.1, Carbohydrate 48.8, Fiber 6, Sugar 10.3, Protein 23.9
SHEET PAN SHRIMP AND SAUSAGE BAKE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
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- Add the onion, celery and green pepper to the skillet and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the garlic and cayenne and cook for 1 minute. Add the tomatoes and cook, stirring, until their liquid is nearly evaporated, about 5 minutes. Add the stock and clam juice and bring to a boil. Scatter the sausage, lima beans and half of the parsley on top. Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp are pink and cooked through. Let the stew rest for 5 minutes, then sprinkle with the remaining parsley and serve.
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