This easy shrimp stew recipe with tender chicken, chorizo and andouille sausage will give you all the warm and cozy feels! It’s layered with rich, spicy flavor and on the table in less than an hour. A super delicious one-pot meal the whole family will love!
A comforting shrimp stew that’s protein packed, low fat, low carb and gluten free. Plus, you can make it ahead. It’s even better the next day. And it’s an awesome meal prep recipe you can serve over rice, pasta, polenta or some crusty bread.
I’ve literally been making this great recipe for 25 years. It’s adapted from the February 1997 issue of Bon Appétit, which I’ve had a decades-long subscription to. (And still have 95% of the issues, lol!) Such a delicious stew that withstands the tests of time!
And if you’re a fan of chicken and shrimp recipes, be sure to check out our Authentic Creole-Style Jambalaya and Grilled Shrimp and Chicken Skewers!
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Why You’ll Love this Shrimp Stew
- Full of Amazing Flavor!
- Guaranteed Crowd Pleaser
- One Pot Meal = Easy Clean-Up
- Low Carb, Low Fat & Gluten Free
- Great for Meal Prep
Main Ingredients
There’s no need for flour to make a roux for this recipe as the tomatoes thicken the broth and keeps the stew gluten-free. Here are the main components:
- Shrimp – I buy frozen large shrimp (21-25 count per pound) from Costco that’s already peeled and deveined, but you can use fresh as well. Cook time will be less if you buy a smaller size.
- Chicken breasts or thighs
- Andouille sausage, chorizo or other smoked sausage
- Vegetables – Holy trinity of onion, celery and bell peppers
- San Marzano tomatoes, tomato paste and sun-dried tomatoes
- Seasoning – Garlic cloves, oregano, smoked paprika, ground cumin and red pepper flakes
- Chicken broth and white wine
Cooking Steps
This is really an easy recipe where sausage and chicken are browned first, then the vegetables are sauteed and liquids go in the pot to simmer. The shrimp go in last so they don’t overcook. Here are the step-by-step instructions:
Brown sausage: The first step in creating this delicious meal is heating a little bit of olive oil in a large Dutch oven or deep skillet over medium-high heat. You don’t need much oil because the sausage fat will render.
When browned, use a slotted spoon to transfer the slices to a clean bowl. Leave the rendered fat in the pot for the chicken to cook in.
Brown chicken: The next step is to brown the chicken on all sides. Season the chicken generously with kosher salt and black pepper. When done transfer the pieces to the bowl with the sausage.
Sauté vegetables: Add chopped onion and pepper and cook until softened. Then add garlic, tomato paste, sun-dried tomatoes, and seasonings. Cook a minute or two, stirring frequently, until fragrant.
Deglaze and Add Liquid: You’ll deglaze with white wine by scraping the bottom of the pot with a wooden spoon. Then stir in tomatoes and broth, and return the chicken and sausage back into the pot.
Boil then Simmer: Next, bring the stew to a gentle boil, then reduce to medium heat and simmer until the chicken is mostly cooked through.
Add shrimp to the pot and cook until they’re just opaque in the center. They cook quickly so be careful not to overcook!
To Serve: As the shrimp cooks, gather your garnishes like fresh parsley, thyme and oregano, sliced green onions and plenty of parmesan cheese. Enjoy!
Recipe Tips
- If using frozen shrimp, thaw in the fridge the day before you plan to cook them. Peel and devein the shrimp if they aren’t already and you can save the shrimp shells to make a seafood stock.
- Be sure to remove the shrimp tails as well to make the stew easier to eat.
- Time-saving tip: Chop vegetables and slice the chicken and sausage the day before cooking.
- Don’t overcook the shrimp because they’ll take on a rubbery, chewy texture.
- Add tomato sauce if you want the base of the stew thicker.
Variations
- Replace the chicken broth with fish stock or clam juice for more seafood flavor.
- Change up the protein combination with crab, lobster, clams or mussels.
- Make the stew creamy by adding heavy cream or coconut milk to stay dairy free.
- Add carbs if you like with white beans or pasta.
- Adjust the spice level with cajun seasoning, chili powder or hot sauce.
Side Dish Suggestions
This hearty stew can certainly stand on its own as a full meal especially when served over rice. But here are a few sides to go with shrimp stew when you want to expand the menu. And check out these 23 sides for jambalaya since its similar to the stew.
- Fresh Green Salad with Orange & Avocado
- Balsamic Roasted Green Beans, Asparagus & Brussels Sprouts
- Grilled Potato Salad
- Crusty Bread
Shrimp Stew FAQs
To quickly thaw shrimp, you can place them in a colander and run cold water over them for 5 minutes or so until thawed. Or, you can place them in a bowl and cover them completely with cold water. Every 10 minutes change the water until they’re thawed.
Raw shrimp are gray in color. When cooked, shrimp become opaque with pink and coral accents. If shrimp are still gray in the center, cook a little longer. Also, cooked shrimp will hold their shape and not be flimsy.
Yes, you can! Let the stew cool completely and store in freezer safe containers or resealable plastic bags up to 3 months. Thaw in the refrigerator overnight and reheat in a saucepan over medium heat until warmed through.
More Delicious Shrimp Recipes!
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📋 Recipe Card
Easy Shrimp Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound chorizo or andouille sausage* , cut into ¼-inch slices
- 1 ½ pounds boneless, skinless chicken breasts or thighs , cut into 1-inch cubes
- 2 bell peppers , chopped
- 1 poblano pepper , chopped
- 1 large onion , chopped
- 3 celery stalks , chopped
- 4 garlic cloves , minced
- ½ cup sliced sun-dried tomatoes packed in oil , drained
- ¼ cup tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons dried thyme
- 2 teaspoons cumin
- 1 28-ounce can diced tomatoes , with juices
- 1 ½ cups low-salt chicken broth
- ½ cup dry white wine
- 1½ pounds uncooked large shrimp (21-25 ct) , peeled, deveined and tails removed
Instructions
- Heat olive oil in large Dutch oven or stock pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes, stirring frequently. Using a slotted spoon, transfer to a bowl and cover with foil to keep warm.
- Season chicken with salt and pepper. Add to pot to brown on all sides, about 5 minutes. Transfer chicken to bowl with sausage.
- Add peppers, onion and celery to pot. Sauté until softened, 5 minutes, stirring frequently.
- Stir in garlic, sun-dried tomatoes, tomato paste, oregano, paprika, thyme and cumin. Cook 2 minutes more, stirring often.
- Pour in wine to deglaze the pot and scrape up any brownings on the bottom with a wooden spoon. Cook 2 minutes.
- Return sausage, chicken, and accumulated juices to the pot. Stir in diced tomatoes with juices and chicken broth.
- Bring to a boil; reduce heat and simmer until chicken is mostly cooked through, about 5 minutes, stirring occasionally. (Stew can be prepared 1 day ahead at this point. Let cool some then refrigerate until cold, cover with lid and chill. Before continuing, bring to a simmer over medium heat.)
- Add shrimp to the pot. Simmer until shrimp are just opaque in the center, 4-5 minutes.
- Season to taste with salt and pepper. Sprinkle over grated parmesan cheese and garnish with fresh oregano and thyme. Serve with crusty bread or steamed rice to soak up the juices. Enjoy!
Notes
- If using frozen shrimp, thaw in the fridge the day before you plan to cook them. Peel and devein the shrimp if they aren’t already and you can save the shrimp shells to make a seafood stock.
- Be sure to remove the shrimp tails as well to make the stew easier to eat.
- Time-saving tip: Chop vegetables and slice the chicken and sausage the day before cooking.
- Don’t overcook the shrimp because they’ll take on a rubbery, chewy texture.
- Add tomato sauce if you want the base of the stew thicker.
- See Post for recipe 'Variations'.
Nutrition
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