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New Orleans Stew with Smoked Andouille Chicken Sausage

New Orleans Stew with Smoked Andouille Chicken Sausage

  • Ready In

    30 m
al fresco all natural

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

Directions

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

grannisymth
5

grannisymth

7/26/2013

Great recipe, easy to use summer veggies. I used white potatoes instead of sweet, doesn't change the recipe. Very tasty.

CaliAngel
1

CaliAngel

2/28/2014

This was very good. Family loved it. We like spicy foods and I even added a bit more cayenne than the recipe called for. I followed the recipe as written with the substitution of white potatoes in lieu of sweet potatoes (didn't have any on hand). Hubby thought sauce was a little thin so he made a pot of rice and we served it over rice. Sorta has a gumbo feel with a different flavor. Great recipe......it's a keeper! Thanks for sharing.

LynnPerley
0

LynnPerley

8/11/2013

I made the recipe exactly as written. It would actually be much better with a lot less cayenne pepper. It was almost too spicy to eat. We served it over rice.

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