Shrimp & Andouille Stew

This is a hearty and spicy stew that's inspired by Cajun cooking but is quick to make and satisfying to eat. Ideally serve it in large shallow bowls with grits (for that authentic Cajun experience) or couscous.

Ingredients:

1/2	Pounds of Andouille sausage, ideally hand made so they are pretty thick. Slice into 1/2 inch rounds and then halve and quartered.
1 & 1/2	Pounds of similar pork sausage ideally with sun-dried tomato flavor. Slice into 1/2 rounds.
1 & 1/2	Pounds of large raw prawns (a.k.k. shrimp), say 20, that are peeled and deveined.
1	14 1/2 Oz. can of diced tomatoes
1	14 1/2 Oz. can of diced Fire Roasted tomatoes
3	Medium onion, finely chopped - 2 Cups
3	Medium stalks of celery, finely chopped - 1 Cup
1	Large red bell pepper, chopped into 1/2 sq. pieces.
1	Pint of chicken stock - 2 cups
1/2	Pint of dry white wine - 1 cup
6	Cloves of garlic, finely chopped - 2 Tbl. Spoons
2	Bunches of green onions (scallions) thinly sliced, divided between green & white
1	Handful of flat leaf parsley chopped - 1/2 Cup.
4	Bay leaves
1 Tsp.	Ground Black pepper (ideally freshly ground)
1/2 Tsp	Cayenne pepper
1/2 Tsp	Thyme
2 Tbsp	Olive Oil
	Tabasco to taste

You will need a medium sized stock pot (approx 5 pints) with lid. This is a recipe where its best to have all the ingredients prepped before you make.

Method:

1. Heat olive oil in pot over a medium-high heat and drop Andouille chunks into the pot, stirring for about 5 minutes. Bits will stick and do you best to keep them moving but you will get some burning which is Ok.
2. Reduce heat to medium and add garlic stirring for about a minute and then add in the onions and celery. Continue cooking and stirring until vegetables are soft, about 10 minutes.
3. Stir in bell peppers, bay leaves, black pepper, cayenne, thyme. Stir until all the vegetables are well coated with the spices, about 1 minute.
4. Add wine, and bring to boil, scraping off any browned bits on the bottom of the pan.
5. Add, tomatoes and stock and once they have boiled reduce to a simmer. Cook for about 10 minutes.
6. Add sliced sausage and cook for 5 minutes.
7. Increase heat to a gentle boil and stir in shrimp, parsley and the white part of the green onions.
8. Cook and stir continuously until shrimp are cook through, 5 to 7 minutes.

Serve with grits and garnish with slices green onion.

To vary the spiciness increase the amount of Andouille sausage, fire roasted tomatoes or add Tabasco to taste. The version above is not particularly thick but you can increase this by draining the tomatoes before you add them. .

You can also reduce the amount of prawns to a garnish amount if you wish as they only add texture to the dish.

The recipes serves 6 and works just as well with half the quantities.