Lunch: New Orleans Stew with Smoked Andouille Chicken Sausage

Recipe by al fresco all natural 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

Instructions

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.
Meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
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.
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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