Shrimp and Sausage Stew

Name: Shrimp and Sausage Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Cuisine: Creole
Ingredients: ¼ cup Extra-virgin olive oil; 1 lb Andouille sausage, cut into 1-inch rounds; 1 medium Medium onion, finely chopped; 1 large rib Large celery rib, finely chopped; ½ medium Green bell pepper, chopped; 8 clove Garlic cloves, minced; ½ tsp Cayenne pepper; 3 medium Ripe tomatoes, chopped; 1 cup Chicken stock or low-sodium broth; 1 cup Bottled clam juice; 10 oz Fresh or frozen baby lima beans, thawed if frozen; ¼ cup Fresh flat-leaf parsley, chopped; 2 lb Large shell-on shrimp

Recipe GLPR800ad358ee2dbe

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Creole

Main Course

60 min

407 cal

Servings: 8

Stovetop

SNAP eligible

A vibrant Mediterranean-inspired stew combining succulent shrimp and spiced andouille sausage with fresh vegetables, aromatic garlic, and a rich seafood-infused broth. Tender lima beans and fresh parsley add depth and color to this satisfying one-pot main course.

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Ingredients

¼ cup Extra-virgin olive oil

1 lb Andouille sausage, cut into 1-inch rounds

1 medium Medium onion, finely chopped

1 large rib Large celery rib, finely chopped

½ medium Green bell pepper, chopped

8 clove Garlic cloves, minced

½ tsp Cayenne pepper

3 medium Ripe tomatoes, chopped

1 cup Chicken stock or low-sodium broth

1 cup Bottled clam juice

10 oz Fresh or frozen baby lima beans, thawed if frozen

¼ cup Fresh flat-leaf parsley, chopped

2 lb Large shell-on shrimp

Directions

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the sausage pieces and cook, stirring occasionally, until they develop a golden crust and release their oils, about 5 minutes. Transfer the sausage to a plate.
In the same pot, add the chopped onion, celery, and bell pepper. Sauté for 5–6 minutes, stirring frequently, until the vegetables begin to soften and turn translucent.
Stir in the minced garlic and cayenne pepper, cooking for about 1 minute until fragrant, being careful not to let the garlic burn.
Add the chopped tomatoes and their juices, stirring well to combine. Let simmer for 2–3 minutes until the tomatoes begin to break down slightly.
Pour in the chicken stock and clam juice, and return the sausage to the pot. Bring the mixture to a gentle simmer, then reduce heat to medium and cook uncovered for 15 minutes to allow the flavors to meld.
Add the lima beans and cook for another 8–10 minutes until they are heated through and tender.
Add the shrimp to the pot, stirring gently to distribute them evenly throughout the stew. Cook for 4–5 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating they have reached a safe internal temperature of 165°F (63°C).
Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed. Ladle into bowls and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.75

This is a smart fit for Charlotte: shrimp arrives fresh from the coast, andouille sausage and lima beans are stable pantry items across Harris Teeter, Food Lion, Walmart, and ALDI, and the holy trinity base (onion, celery, pepper) is year-round reliable. The real cost driver is shrimp at $12–15 per pound, pushing the per-serving food cost to around $4–5, but the stew stretches it across eight servings so the total outlay stays reasonable for a weeknight dinner. The 60-minute stated time is honest: browning the sausage, building the base, and simmering takes the full hour, and reheats beautifully, making it a strong candidate for next-day lunch. The one caveat is clam juice, which most Charlotte chains stock but not always in every location—confirm availability at your regular store or budget a quick stop at the seafood counter, where staff can point you to the shelf or suggest a substitute (bottled clam broth from any grocer works fine).