Spicy stew with shrimp and smoked sausage

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 162, total fat 10 G., saturated fats 3 G., proteins 9 G., carbohydrates 9 G., fiber 2 G., cholesterol 45 mg, sodium 555 mg, sugar 3 G.

Smoked andouille sausage and shrimp are simmered in a tomato broth with sweet and hot peppers. Flour helps thicken the broth slightly, resulting in a rich and warming stew. Clam juice (aka clam broth) enhances the seafood flavor. Serve garnished with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
220 g smoked andouille sausage, diced (about 1 1/2 cups)
1/4 cup flour
1/4 tsp cayenne pepper
3 cloves garlic, finely chopped
2 red and/or green bell peppers, chopped
1 onion, chopped
1 can (425 g) canned diced tomatoes
1 bottle (360 ml) of clam juice
900 g large shrimp, peeled and deveined (21-25 pcs.)
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, andouille sausage, shellfish juice, tomatoes, sweet pepper, parsley, garlic, ground cayenne pepper

Cooking the dish according to the recipe:

Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the sausage with flour and cook, stirring, until browned, about 2 minutes. Add the cayenne pepper, garlic, bell pepper, and onion and continue cooking, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the tomatoes and their juices, clam juice, and 4 cups of water, scraping up any browned bits from the bottom of the pan. Bring the stew to a simmer and continue cooking, adjusting the heat as needed, until the stew thickens, about 30 minutes.