CREOLE SHRIMP & SAUSAGE STEW

Prep Time: 1 Hour
Yields: 6–8 Servings

Comment:
In 2010, the Saints were destined for the Superbowl. Prior to the NFC Championship in the dome on Sunday January 24th, a contest was held amongst our viewers on WAFB’s “Stirrin’ It Up” to pick a first, second and third place winner. This recipe, from Erin Revette of Baton Rouge, was our second runner up.

Ingredients:
1 pound (36–40 count) shrimp, peeled and deveined
1 pound smoked sausage, sliced
1 tbsp olive oil
1 tbsp flour
½ cup chopped onions
½ cup chopped celery
½ cup chopped green bell peppers
1 tbsp minced garlic
2 (10-ounce) cans RO*TEL®
1½ cups seafood stock
2 (15-ounce) cans organic kidney beans, rinsed and drained
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
¼ cup chopped parsley

Method:
In a large Dutch oven, heat olive oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add onions, celery, bell peppers, minced garlic and sliced sausage and sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add RO*TEL® and seafood stock, blending well into vegetable and sausage mixture. Bring to a rolling boil, reduce to simmer and cook 15–20 minutes. Stir in shrimp and beans, cover and simmer 8–10 minutes or until shrimp are pink and curled. Season to taste using salt, pepper, granulated garlic and hot sauce. Sprinkle in parsley and serve hot with French bread.