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Sausage & Seafood Stew

Sausage & Seafood Stew

A recipe from Jamika Pessoa.
Ingredients
  • 2 tablespoons olive oil
  • 1 pound sausage (turkey, beef, pork, or Andouille), cut into 1⁄2 inch thick slices
  • 1 cup diced onion
  • 1 green bell pepper, seeded & diced
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 (14.5 oz.) can diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 cup frozen corn kernels
  • 1 teaspoon crushed red pepper flakes
  • 2 cups chicken broth
  • 2 cups water
  • Salt & pepper, to taste
  • 1/2 pound cod or tilapia fish fillets (skin off), cut into large pieces
  • 1/2 pound medium or large shrimp, peeled, deveined, tail off
  • 1/2 pound mussels, frozen or fresh (optional)
  • 1/4 cup coarsely chopped cilantro
  • 3-4 cups cooked rice

Directions

1) Heat olive oil in a large pot over medium heat.
2) Add the sausage. Sauté for 3-5 minutes until sausage begins to brown. Stir in onions, bell peppers, and celery; cook for 5 minutes.
3) Add the garlic and sauté for 1 minute.
4) Pour in tomatoes, Worcestershire sauce, corn, and red pepper flakes; cook for 2 minutes. Add broth and water. Bring to a rapid boil. Reduce heat to a simmer, cover, and cook for 8 minutes.
5) Season with salt and pepper to taste. Add fish and seafood to pot and stir well. Cover, and cook just until shrimp are opaque and mussels open, 2 to 3 minutes. Finish by stirring in cilantro.
6) To serve, spoon 1⁄2 cup cooked rice in the center of bowl and top with stew. Garnish with any remaining cilantro.

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