Recipe for this week: Spicy Sausage and Shrimp Stew

I tried a new recipe from this cookbook on Monday and I thought it was a great warming, hearty stew for fall. And with sausage - the most expensive ingredient - at a great price this week, I figured it was a good recipe to share. I added some pasta (also on sale!) to make it more filling.

If you like getting recipe ideas here, let me know!

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Spicy Sausage and Shrimp Stew

This is a relative of gumbo, but thicker and not so heavily spiced. I like the mild flavors of the white wine and thyme to be able to shine through.

3/4 pound spicy sausage (Safewaygirl says: sausage varieties are as low as 99¢/ package!)
3 tablespoons unsalted butter
1 medium onion, finely diced ($1/lb)
3 garlic gloves, minced
3 tablespoons all-purpose flour
1 teaspoon ground cumin
2 teaspoons paprika
1 quart reduced-sodium chicken stock
1/2 cup white wine
1 cup chopped tomatoes (Green Giant canned vegetables 79¢/can)
15 grinds fresh black pepper
6 fresh thyme sprigs
15 shrimp, peeled and deveined ($5.98/2lb bag - you'll have extra! - on SAT/SUN)

Heat a large skillet over medium-high heat. Brown the sausage links as fully as possible on all sides. Remove and set aside to cool.

Reduce the heat to medium, melt the butter in the pan, and wait for it to start bubbling. Add the onion and garlic, and saute until the onion has softened and turns translucent. Add the flour, cumin, and paprika, and stir into the onion and garlic until the mixture becomes dry. Add the stock, white wine, and tomatoes and stir to incorporate well. Season with the black pepper and add the thyme sprigs. Bring the mixture to a simmer and cook at a low simmer for 15 minutes.

Slice the sausage on an angle into 1/2-inch slices and add to the pot. Add the shrimp and cook 5 minutes longer.

Serves 6 - 8.

Posted via email from Safewaygirl's safeway deals