Sausage and Seafood Stew
Sausage and Seafood Stew
- Yield: serves 4
Description
When winter sets in and comfort foods become more of a craving, this rustic stew is a hearty way to warm up inside and out. My recipe is rich in flavor, but not heavy in calories.
Ingredients
- 2 tablespoon extra virgin olive oil
- 6 ounces fully cooked andouille sausage, sliced
- 2 small leeks, sliced (white and light green parts only)
- 3 cloves of garlic, minced
- 1/3 cup dry white wine
- 1 (28-ounce) can diced tomatoes
- 2 (8-ounce) bottles clam juice
- 1 pound mussels, scrubbed and debearded
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon salt
- 1/8 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for garnish
Instructions
Heat extra virgin olive oil in a large pot or Dutch oven over medium heat. Add sausage and leeks and cook until tender, 3–5 minutes.
Add the white wine and cook until wine is reduced.
Increase heat to medium high and add the tomatoes. Cook f3–4 minutes. Add clam juice and 1 cup water and bring to a boil. Reduce heat to a simmer, add the mussels, and cover. Cook for 3 minutes or until the mussels open. Add shrimp to the stew and cook for 3–4 more minutes.
Stir in salt, red pepper flakes, and pepper. Taste and adjust seasoning if needed. Add parsley and garnish with lemon wedges. Serve.
Wine Pairing Suggestions: Tenuta Vineyards 2017 Petite Sirah or Longevity Wines 2024 Albariño
- Category: entree
