Shrimp and Sausage Stew

Add some spice to your Valentine’s Day with this hearty soup that has a little kick to it.

1/4 cup extra-virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, minced
12 ounces sweet Italian Sausage (casings removed)
2 tsp smoked paprika
4 tsp crushed red pepper
Kosher salt
1 – 28 ounce can whole plum tomatoes (chopped, plus juice from can)
4 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 lb red potatoes cut in bite sized pieces
1 bunch red kale (stems removed & leaves roughly chopped)
5 leaves of cabbage (stems removed & leaves roughly chopped)
1 lb medium shrimp (peeled & de-veined)

Mix sausage with garlic and red pepper flakes using your hands in a bowl. Loosely form one inch chunks and add to the olive oil in a small Dutch oven over medium heat. Add the onion and cook until golden brown, stirring frequently for about 15 minutes. Add the paprika and 1 tsp salt and cook until the oil turns deep red, about 1 minute. Then add the chopped tomatoes (save the juice), bay leaves, thyme and oregano and mix for about 1 minute. Now mix in the potatoes, tomato juice and 2 cups of room temperature water. Bring to a boil before reducing to a simmer and cover until the potatoes are almost tender, about 15 minutes. Add the kale & cabbage cooking until the potatoes are completely tender, about 10 more minutes. When you have reached this point turn the heat off and gently add the shrimp mixing them in until they are submerged, curled, and turn pink, about 3 minutes. Serve while hot with a good piece of bread.

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