Stew goes two ways

DINNER TONIGHT

Add fish or leave out, to change dish's accent

February 23, 2005|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

Tiny bites of sausage, shellfish and poultry are combined in this hearty stew, which blends delicious flavors remembered from my grandmother's creole repertoire.

This dinner's regional accent depends on market availability. Add fresh fish fillets and serve with French bread, and the pendulum swings toward creole dining. Leave out the red snapper and serve with wheat rolls, and the meal takes on a hint of cold-weather fare from the prairie.

This time of year, when onions from the produce section tend to be harsh, I replace them with shallots or green onions to avoid the strong and sometimes bitter tones creeping into bulbs stored over the winter.

Tip

Substituting 1 cup of frozen corn kernels for the potato shortens the cooking time by 10 minutes.

Shrimp, Sausage and Chicken Stew

Preparation time: 15 minutes; cooking time: 35 minutes

Makes 6 servings

1 tablespoon olive oil

1/2 pound smoked andouille or kielbasa sausage, cut into 1/2 -inch slices, slices halved

5 shallots, finely chopped

1 red bell pepper, seeded, chopped

1 clove garlic, minced

1 large russet potato, peeled, coarsely chopped

1 can (28 ounces) crushed tomatoes

1 teaspoon sugar (optional)

1 1/2 teaspoons each: coarse salt, red pepper flakes

freshly ground black pepper

1 large boneless, skinless chicken breast or 2 red snapper fillets, cut into 1/2 -inch chunks

3/4 pound uncooked peeled, deveined shrimp

Heat olive oil in a Dutch oven over high heat. Add sausage; cook until it just begins to brown around the edges, about 1 minute. Add shallots and red pepper; cook, stirring, until vegetables soften, about 2 minutes. Add garlic; cook, stirring, 30 seconds.

Add potato, tomatoes, sugar, if using, salt, red pepper flakes and black pepper to taste to Dutch oven. Heat to a boil; reduce heat to a simmer. Cover; cook until potatoes are just tender, about 20 minutes.

Add chicken or snapper fillets; cook until cooked through, about 4 minutes. Add shrimp; cook until shrimp begin to turn pink, about 3 minutes.

Per serving: 325 calories; 15 grams fat; 4.5 grams saturated fat; 124 milligrams cholesterol; 25 grams carbohydrate; 25 grams protein; 1,262 milligrams sodium; 4 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

Menu

Shrimp, sausage and chicken stew

French bread or wheat rolls

Raspberry sherbet and butter cookies

Sparkling water with lime slices

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