New Orleans Inspired Shrimp & Andouille Stew by Tom
Barbara gave me the challenge of finding a way to use a package of Andouille sausage that we had purchased on impulse a while back. Going to the internet, all I could find for the most part were gumbo recipes. But...I did find this Andouille stew recipe at Allrecipes.com that looked intriguing. It certainly had the look of a gumbo recipe, but without the Cajun spices and some of the other typical ingredients. Worth a try and only took about 30 minutes to make start to finish.
A word of warning about this recipe. It calls for 1 1/2 teaspoons of cayenne pepper. That is what I used, and it was spicy hot. I think if I make this again, I will cut that back to no more than a single teaspoon. A little cayenne pepper goes a long way.
12 ounce package of Andouille sausage, cut into bite size pieces
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 tablespoons garlic, minced
2 tablespoons chopped fresh thyme
1 1/2 teaspoons dried, ground cayenne pepper (note warning above!)
1 medium sweet potato cubed into 1/2" size pieces
1 package frozen okra
1 package frozen corn kernels
3 cups low sodium chicken broth
16 ounces uncooked shrimp, peeled and deveined
1/4 teaspoon salt
We both enjoyed the stew that night, and the next night as well as a leftover. But do monitor the amount of cayenne pepper you add. Our dish was quite spicy hot even for me!
But if you do find yourself with a package of Andouille sausage in your refrigerator or freezer, this is a good recipe for it.