Southern-Style Shrimp, Sausage, and Corn Stew

Contributed By: Franklin Johnson


Serves 6
8 oz smoked sausage (or andouille for more heat), halved lengthwise and sliced
1/2 inch thick
2 medium onions, chopped fine
3 celery ribs, sliced 1/4-inch thick
2 red bell peppers, stemmed, seeded, and chopped fine
2 Tbs tomato paste
4 cloves garlic, minced
1 tsp Old Bay seasoning
2 cups water
2 cups chicken broth, plus more as needed
1/2 cup brown rice
2 Tbs instant tapioca kosher salt and freshly ground black pepper
12 oz shrimp, peeled, deveined, and chopped into 1-inch pieces
4 cups frozen corn, thawed


1-2 tsp hot sauce In a microwave-safe bowl, combine the sausage, onions, celery, bell peppers, tomato paste, garlic, and old bay seasoning.
Stir well and cook in the microwave 8 to 10 minutes, stirring every 2 minutes.
Transfer to the crockpot and stir in the water, broth, tapioca, and 1/2 teaspoon of salt.
Cover and cook on low for 3 to 5 hours (or 2 to 4 hours on high).
Stir the shrimp and corn into the stew, cover, and increase the heat to high.
Cook 15 to 20 minutes, or until the shrimp are cooked through.
If the stew is too thick, stir in some extra broth or water.
Stir in the hot sauce, and season to taste with salt and pepper.
Serve, passing the hot sauce around the table.

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