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New Orleans Stew with Smoked Andouille Chicken Sausage

New Orleans Stew with Smoked Andouille Chicken Sausage

  • Ready In

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 {{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
7/26/2013

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

Ozma
1
10/26/2014

Yep! This recipe gives new meaning to the word "stew", which would ordinarily be met with disappointment in my house. This has tons of variety and flavor and is quick to make. I did heed another reviewer's advice and was quite cautious with the cayenne (I used only 1/4 teaspoon and thought it was plenty). I added baby mustard greens from my garden and some avocado cubes. I believe this would pass the Paleo diet test, although I am not an expert on that. Yum, yum--I will definitely be adding this to the rotation!!

CaliAngel
1
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.