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This recipe for SHRIMP AND SAUSAGE STEW, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Sunday, December 14, 2008


2 lbs. peeled, large raw shrimp
1-1/2 large onions, cut into 1-inch pieces
1/4 cup veg. oil (1/2 of that)
1 (15-oz.) can tomato sauce
1-1/2 (14-oz.) can diced tomatoes with zesty green chiles
2-1/2 ribs of celery, cut-up
1-1/2 green bell peppers, cut-up in strips
3 garlic cloves, chopped and divided
1/2 lb. package spice smoked sausage, sliced
3 green onion, chopped
1/2 cup chopped fresh parsley
1 tbsp. Cajun seasoning
1/4 cup cornstarch (1/2 of that)

1. Butterfly shrimp and devein.
2. Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 min. or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25-30 min. or until thickened. Add diced tomatoes with green chilies, celery, bell peppers, and 2 cups of water.
3. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 min., stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stirring in 1sauage, and simmer 30 min., 1 to 2 cup of water as needed. Skim grease from surface as needed.
3. meanwhile, prepare rice.
4. Stir green onion, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 min. add shrimp, and bring to a boil over medium-high heat.
5. Stir together 1/4 cup cornstarch and 1 cup water. stir into shrimp and sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min. cook time 3 hrs.




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