New Orleans Stew with Smoked Andouille Chicken Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spicy andouille chicken sausage is simmered in chicken broth with okra, corn, sweet potato chunks, and shrimp for a fast and hearty stew. Ingredients:
1 (12 ounce) package al fresco® smoked andouille chicken sausage |
2 tablespoons extra virgin olive oil |
3/4 cup fresh white onion, chopped |
2 cloves fresh garlic, minced |
2 tablespoons chopped fresh thyme |
1 1/2 teaspoons dried, ground cayenne pepper |
1 medium fresh sweet potato, cubed 1/2 |
1 1/2 cups frozen, cut okra |
1 cup frozen corn |
3 cups low fat, unsalted chicken broth |
3/4 pound raw shrimp, deveined |
1/4 teaspoon salt |
Directions:
1. Place a large sauce pan over medium heat and coat with the olive oil. Saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
2. Meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
3. Add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. Stir in the Smoked Andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. Bring to a boil and reduce to a simmer for 5 minutes.
4. Add the shrimp. Cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.
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