Description
This Easy Shrimp Stew is a delightful one-pot meal that brings a comforting blend of flavors to your dinner table in under an hour. Featuring tender chicken, savory chicken sausage, and plump shrimp, this stew is infused with rich spices and fresh vegetables that will warm your soul. Perfect for cozy nights or entertaining guests, this dish stands out with its bold flavors and inviting aroma. The recipe is highly customizable—feel free to add your favorite veggies or proteins based on what you have at home. Enjoy it served over rice or with crusty bread to soak up the delicious broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken 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 grape juice
- 1½ pounds uncooked large shrimp (21–25 ct), peeled, deveined, and tails removed
Instructions
- Heat olive oil in a large Dutch oven or stock pot over medium-high heat.
- Add chicken sausage slices to the pot. Sauté until browned, about 5 minutes, stirring frequently.
- Using a slotted spoon, transfer the sausage to a bowl. Season chicken with salt and pepper. Add it to the pot to brown on all sides, about 5 minutes. Transfer the chicken to the bowl with sausage.
- Add bell peppers, poblano pepper, onion, and celery to the pot. Sauté until softened for about 5 minutes while stirring frequently.
- Stir in garlic, sun-dried tomatoes, tomato paste, oregano, paprika, thyme, and cumin. Cook for an additional two minutes while stirring often.
- Pour in grape juice to deglaze the pot. Use a wooden spoon to scrape up any brownings on the bottom. Cook for another two minutes.
- Return sausage and chicken along with accumulated juices back to the pot. Stir in diced tomatoes with their juices and low-salt chicken broth.
- Bring everything to a boil; reduce heat and simmer until chicken is mostly cooked through—about five minutes while stirring occasionally.
- Add shrimp to the pot. Simmer until shrimp are just opaque in the center—about four to five minutes.
- Season to taste with salt and pepper. Sprinkle over grated parmesan cheese if desired. Garnish with fresh oregano and thyme before serving with crusty bread or steamed rice to soak up those delicious juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg