JBug's Kitchen Antics: Shrimp, Andouille and White Bean Stew

01/15/2012

Shrimp, Andouille and White Bean Stew

Last night's shrimp and andouille filled stew has all the flavors of gumbo without the time and frettin' of making a roux. Loaded with the trinity including onion, celery and green pepper, the basics are gumbo's twin - fraternal of course because the addition of white beans takes it into a new realm entirely.

It's low on fuss, fairly moderate in calories and extremely filling which were all requirements after our busy Saturday. And there you have it! It's not very often that I'm at a loss for words at least not in the written form but today's one of those days, so I'll just head right to the recipe and leave you to enjoy your morning coffee.

Creole Flavored Shrimp and Sausage Stew (from JBug’s Kitchen inspired by Cooking Light)

1 tablespoon olive oil

6 ounces smoked Andouille sausage, sliced

1 green pepper, chopped

1 medium onion, chopped

2 celery ribs, chopped

3 large cloves garlic, minced

2 teaspoons Creole seasoning

1/2 teaspoon cayenne (optional)

1 teaspoon oregano

1-1/2 cups ounce can low salt low fat chicken stock

1 10 ounce can Rotel tomatoes, undrained

1 Tablespoon tomato paste

1 15 ounce can great northern beans

8 ounces peeled and deveined medium shrimp

Parsley

Hot sauce

Heat oil in Dutch oven over medium high heat. Add sliced Andouille sausage and cook until browned. Remove from pot and add bell pepper, onion and celery. Cook until vegetables are soft. Add garlic, Creole seasoning, cayenne and oregano and cook for 2 minutes, stirring constantly. Add chicken stock and tomatoes. Bring to a boil, reduce heat, cover and simmer 30 minutes. Remove cover from pan, return Andouille to pot and simmer additional 10 minutes or until desired consistency. Just before serving add great northern beans and shrimp. Cook for 4 – 5 minutes until shrimp are just cooked. Garnish with parsley and pass the hot sauce. Makes 4 servings.

A year ago - Hoppin' John