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Shrimp Sausage and Potato Stew

Shrimp sausage and potato stew simmers andouille, Yukon Gold potatoes, and Cajun-seasoned vegetables in a savory broth. Add shrimp at the end so it stays tender, cooking just until opaque and cooked to 145°F.
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Prep Time 15 minutes
Cook Time 35 minutes
Standing time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 12 oz andouille sausage sliced into 1/4-inch rounds
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tsp Cajun seasoning
  • 0.25 tsp black pepper
  • 0.5 tsp kosher salt
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1.5 lb Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 bay leaf
  • 1 lb shrimp large, raw, peeled and deveined

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, add the sausage, and brown for 5 to 6 minutes, stirring occasionally.
  2. Transfer the sausage to a plate.
  3. Add the onion, bell pepper, and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the flour, Cajun seasoning, black pepper, and salt, and cook for 1 minute.
  6. Gradually stir in the chicken broth, scraping up any browned bits.
  7. Add the tomatoes, potatoes, and bay leaf, and return the sausage to the pot.
  8. Bring the stew to a boil over medium-high heat.
  9. Cover, reduce the heat to maintain a gentle simmer, and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  10. Stir in the shrimp and simmer uncovered for 3 to 5 minutes, until opaque and cooked to 145°F.
  11. Remove the bay leaf and let the stew stand for 5 minutes before serving.

Notes

For tender shrimp, add them only at the end and simmer just until opaque. Refrigerate leftovers for up to 3 days; freezing is possible, though the shrimp may become less tender. For a gluten-free adaptation, use gluten-free all-purpose flour.