Easy Shrimp Stew
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!
Servings 8 servings
Calories 385kcal
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
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.
- See Post for recipe 'Variations'.
Nutrition
Serving: 1 serving | Calories: 385kcal | Carbohydrates: 10g | Protein: 41g | Fat: 16g | Cholesterol: 197mg | Sodium: 1360mg | Potassium: 790mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1651IU | Vitamin C: 63mg | Calcium: 89mg