Chicken Sausage and Shrimp Stew

This dish comes together in no time at all and is beyond delicious.

 Saute' andouille sausage in a few T. of oil until browned.  Then brown cubes of chicken in the leftover oil.  Set the meat aside.

 Add diced onion, celery and peppers into the pot and cook until they begin to brown.

 Add chicken stock and bay leaves.

 Add 5 minced garlic cloves.

 Add 3 T. of tomato paste and 1 tsp. of fish sauce (umami).

 Add 1 28 oz can of crushed San Marzano tomatoes.

 Bring it to a low boil.

 Return the meat to the pot.

 Turn the heat to a simmer and cook for 20 minutes.

 Remove the shells and clean 1-1/2 pounds of shrimp and cook for about 2 minutes just until the shrimp turn pink.

Serve this over garlic rice.

The Recipes:

• 2 tablespoons olive oil
• 1 pound andouille (or smoked) sausage, sliced
•  2 skinless/boneless chicken breasts cut into bite-size pieces
• Salt
• Pepper
• 3 celery stalks, finely diced
• 1 large onion, finely diced
• 1 large bell pepper, finely diced
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 3-5 cloves garlic, minced
• 3 tablespoons tomato paste
   1 tsp. fish sauce
• 1 (28 oz) can crushed San Marzano tomatoes
• 2 cups chicken stock
•1- ½ pound peeled and cleaned large raw shrimp
• 1 tablespoon flat-leaf parsley, chopped
 
Preparation:

-Place a large pot or Dutch oven over medium-high heat, and add the olive oil;
-Once the oil is hot, add the sliced sausage and let it  caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside.
-Add the chicken pieces to the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside.
-Add the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine;
-Add the garlic and stir, and add the tomato paste and cook for about 1 minute. Add the fish sauce.
-Add the crushed tomatoes with juice, the chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes;
-Add the shrimp and simmer for only 2 minutes more until the shrimp turn pink.
-Finish by stirring in the chopped parsley serve over the garlic rice.

Garlic Rice
 Ingredients:
• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 2 cups jasmine rice
• 1 teaspoon sea salt
• ¼ teaspoon cracked black pepper
• 3 cups water
Preparation:

-Place a medium pot over medium-high heat, and add the olive oil; once hot, add the minced garlic, and stir to combine; once the garlic becomes fragrant, add the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes;
-Next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.