Name: Quick Seafood and Sausage Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 tbsp olive oil; 1 lb smoked sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices; 1 cup diced onion; 1 cup chopped celery; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 can (14.5-ounce) diced tomatoes; 1 cup frozen corn kernels; 2 tbsp Worcestershire sauce; 1 tsp crushed red pepper flakes; 2 cups chicken broth; Kosher salt and freshly ground black pepper; 8 oz skinless cod or tilapia fillets, cut into large pieces; 8 oz peeled and deveined medium or large shrimp, tail off; 8 oz mussels, frozen or fresh; ¼ cup coarsely chopped fresh cilantro, plus more for serving; Cooked rice, for serving, optional

RatingDifficultyBeginner

This is a restaurant worthy meal prepared in under 30 minutes! Similar to New Orleans style seafood gumbo but made in a fraction of the time - prepare this beautiful dish using budget friendly seafood, or even more extravagant by adding your favorite high-end seafood selections. This stew is great served over rice or with toasted garlic bread. Stew-pendous any day of the week!

Yields8 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

2 tbsp olive oil

1 lb smoked sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices

1 cup diced onion

1 cup chopped celery

1 green bell pepper, diced

2 cloves garlic, minced

1 can (14.5-ounce) diced tomatoes

1 cup frozen corn kernels

2 tbsp Worcestershire sauce

1 tsp crushed red pepper flakes

2 cups chicken broth

Kosher salt and freshly ground black pepper

8 oz skinless cod or tilapia fillets, cut into large pieces

8 oz peeled and deveined medium or large shrimp, tail off

8 oz mussels, frozen or fresh

¼ cup coarsely chopped fresh cilantro, plus more for serving

Cooked rice, for serving, optional

Directions

Heat the olive oil in a large stockpot over medium heat.

Add the sausage and sauté until beginning to brown, 3 to 5 minutes.

Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes.

Add the garlic and sauté for 1 minute.

Add the tomatoes, corn, Worcestershire sauce and red
pepper flakes and cook for 2 minutes.

Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.

Season with salt and pepper. Add the fish and seafood to the pot and stir well.

Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes.

Stir in the cilantro to finish.

Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.

CategoryQuick & Easy