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Quick Seafood and Sausage Stew

Quick Seafood and Sausage Stew

Quick Seafood and Sausage Stew

RatingDifficultyBeginner

This is a restaurant worthy meal prepared in under 30 minutes! Similar to New Orleans style seafood gumbo but made in a fraction of the time - prepare this beautiful dish using budget friendly seafood, or even more extravagant by adding your favorite high-end seafood selections. This stew is great served over rice or with toasted garlic bread. Stew-pendous any day of the week!

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 2 tbsp olive oil
 1 lb smoked sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices
 1 cup diced onion
 1 cup chopped celery
 1 green bell pepper, diced
 2 cloves garlic, minced
 1 can (14.5-ounce) diced tomatoes
 1 cup frozen corn kernels
 2 tbsp Worcestershire sauce
 1 tsp crushed red pepper flakes
 2 cups chicken broth
 Kosher salt and freshly ground black pepper
 8 oz skinless cod or tilapia fillets, cut into large pieces
 8 oz peeled and deveined medium or large shrimp, tail off
 8 oz mussels, frozen or fresh
 ¼ cup coarsely chopped fresh cilantro, plus more for serving
 Cooked rice, for serving, optional
Directions
1

Heat the olive oil in a large stockpot over medium heat.

2

Add the sausage and sauté until beginning to brown, 3 to 5 minutes.

3

Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes.

4

Add the garlic and sauté for 1 minute.

5

Add the tomatoes, corn, Worcestershire sauce and red
pepper flakes and cook for 2 minutes.

6

Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.

7

Season with salt and pepper. Add the fish and seafood to the pot and stir well.

8

Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes.

9

Stir in the cilantro to finish.

10

Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.

Category

Ingredients

Ingredients
 2 tbsp olive oil
 1 lb smoked sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices
 1 cup diced onion
 1 cup chopped celery
 1 green bell pepper, diced
 2 cloves garlic, minced
 1 can (14.5-ounce) diced tomatoes
 1 cup frozen corn kernels
 2 tbsp Worcestershire sauce
 1 tsp crushed red pepper flakes
 2 cups chicken broth
 Kosher salt and freshly ground black pepper
 8 oz skinless cod or tilapia fillets, cut into large pieces
 8 oz peeled and deveined medium or large shrimp, tail off
 8 oz mussels, frozen or fresh
 ¼ cup coarsely chopped fresh cilantro, plus more for serving
 Cooked rice, for serving, optional

Directions

Directions
1

Heat the olive oil in a large stockpot over medium heat.

2

Add the sausage and sauté until beginning to brown, 3 to 5 minutes.

3

Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes.

4

Add the garlic and sauté for 1 minute.

5

Add the tomatoes, corn, Worcestershire sauce and red
pepper flakes and cook for 2 minutes.

6

Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.

7

Season with salt and pepper. Add the fish and seafood to the pot and stir well.

8

Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes.

9

Stir in the cilantro to finish.

10

Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.

Quick Seafood and Sausage Stew
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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