"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Super Easy Shrimp and Sausage Stew Recipe

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This recipe for Super Easy Shrimp and Sausage Stew, by , is from No Recipe Required!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound of medium sized shrimp, peeled and deveined
˝ pound smoked sausage or Andouille sausage thin sliced
1 small onion
1 stalk of celery
2 stalks green onion
Granulated garlic
Cayenne pepper
Two lemon slices
2 cans of golden mushroom soup.

Cook your rice and put it on the side.

In a medium sized pot with a lid, sautee the chopped seasonings and sausage in a little olive oil until onions reach the clear stage. Using a turkey baster, suck off any excess oil.
Add the two cans of golden mushroom soup + 1 can of water. Stir with a whisk until well blended. Add 1 capful of Zattarain’s liquid seafood boil

Let it come to a low boil, then add the shrimp. Stir all ingredients together and cover. After it returns to a boil, lower the fire to low/medium and let it simmer for about 25 minutes. Done. Serve over rice.




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