OMG…this stew is amazingly good and ridiculously easy. You should put down what you are doing right now, and go to the store and buy the ingredients to make this Shrimp and Sausage Stew for dinner tonight! With good bread and a glass of white wine, you’ve got a great meal for your family or for entertaining.
MaryJo went to Costco last week and brought home a bag of wild caught Gulf shrimp, the 21-30 size. And in a fit of Suzy Homemaker-ness, that same day she cooked a bag of dried Great Northern beans and froze them in recipe size portions. When I saw Giada De Laurentiis make this on Food Network TV, I realized I had almost everything I needed to make this dish. It’s easy and fast to make and the taste is sensational.
Chop and saute some garlic, a fennel bulb, and shallots in EVOO, add in some good Italian sausage and cook till the meat is brown. Throw in some dry white wine, tomato paste, chicken broth, some herbs, the shrimp, and white beans and you’ve got a reason to skip going to a restaurant and invite your friends over for dinner.
Which is exactly what I did! I got a call from a friend to go to one of our favorite restaurants, but I said “I’m cooking right now, so come over and have dinner at our place instead.”
We all agreed that this is an excellent recipe. Shrimp and sausage stew is definitely going to be made on a regular basis at our house!
Shrimp and Sausage Stew
- 2 tablespoons extra-virgin olive oil
- 1 large fennel bulb , trimmed and chopped (about 2 cups in 1/2-inch pieces)
- 4 cloves garlic , rough chopped
- 2 small shallots , minced
- 12 ounces bulk hot Italian sausage
- 1 1/2 cups dry white wine
- 1/4 cup tomato paste
- 2 1/2 cups chicken broth
- 1 bay leaf
- 1 pound large shrimp (21-30/pound), peeled and deveined
- 2 cups white beans , rinsed and drained
- 1/2 cup fresh basil , chopped
- 1 tablespoon chopped fresh thyme leaves
- kosher salt and black pepper to taste
- Heat the oil over medium-high heat in a large heavy pan.
- Add the fennel, garlic, and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
- Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes.
- Add the wine and use the spoon to get up any browned bits from the bottom of the pan.
- Stir in the tomato paste, chicken broth, and bay leaf and bring to a simmer.
- Cover and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme.
- Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Discard the bay leaf.
- Season to taste with kosher salt and fresh ground pepper.