Sausage and Shrimp Pot
This is a great meal. It is tasty. It is kid friendly. It is easy. If you want to make a hearty meal but don’t have alot of time, try this…you wont be disappointed. Make sure you have the best bread for dunking into the bowl and slurping up the broth. It is sooo good.
Shrimp and Sausage Pot (print recipe)
Ingredients:
- 2 tablespoons olive oil
- 1 pound hot or sweet bulk Italian sausage or 1 pound of links, split from casings. If you have children get the sausage that you know they will like.
- 2 cubanelle or sweet banana or anaheim or bell peppers (1 medium), seeded and chopped..again, for kids, you may want to stick to the bell pepper.
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- Salt and pepper (taste before you season-the chicken stock has salt added)
- 1 can stewed tomatoes (15 ounces)
- 1 cup chicken stock
- 1 bay leaf, fresh or dried
- 1 pound large, peeled, deveined shrimp
- A handful of basil leaves, torn or shredded
- 1/4 cup flat leaf parsley, a handful, chopped
- 1 loaf ciabatta bread or any favorite bread
Directions:
Pre-heat the oven to 325?F.
Heat a large, high-sided skillet or Dutch oven over medium to medium-high heat with the olive oil, a couple of turns of the pan. Add the sausage and crumble and brown it for 3-4 minutes, then add the peppers, onions and garlic and season with salt and pepper. Cook for 5 minutes more so that the vegetables start to soften.
Add the tomatoes, stock and bay leaf, then stir and bring up to a boil. Add the shrimp and cover with a tight-fitting lid. Cook for 5 minutes, then uncover and stir in the basil and parsley. Turn off the heat.
Crisp the bread in the hot oven. Serve in shallow bowls with crusty bread alongside for mopping.
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