welcome friends welcome back to the
kitchen today i'm going to make a
sausage and shrimp stew that is going to
seem
really familiar to a lot of people
around the world
this is something that i have eaten in
goa india and goa is the portuguese part
of
india i have eaten it in louisiana
and i've seen it on the menu on the
caribbean coast of
mexico as well so in this pot i've put
some chicken stock
and this is a bottle of clam
liqueur or clam juice and i'm just going
to bring this up to a simmer into that
same pot i'm going to add
the shells from the shrimp that i'm
using so i've taken the shells off
and i'm going to put them in here and i
want to get the flavor from the shrimp
shells
into that stock so that'll just simmer
away while we're doing everything else
now one of the variables in this dish is
the type of sausage that you use
this is a spanish chorizo
and spanish chorizo is different than
mexican chorizo this is fermented dried
and
smoked has a quite an interesting and
distinct flavor from mexican chorizo
mexican chorizo
comes from this originally i've also had
this dish with the portuguese
version of chorizo i've had this dish
with french
and dewey which is completely different
than louisiana and dewey which i've also
had as well i mean those are two
sausages again that share a name and a
common ancestry
but are completely different in flavor
really you could use any sort of cured
smoke sausage in this
you could use kabasa if what you have is
kabasa
i don't think you need to be beholden to
any one exact
style of sausage same way that
i'm using shrimp today you don't need to
use shrimp i've seen this made with
with langosteins i've seen it made with
clams i've seen it made with mussels
i've seen it made with
scampi really depends where you are on
the planet
the framework for this soup is shared by
so many cultures so i don't think
there's a wrong way to make it i think
everybody has taken this basic idea and
then as they've moved globally they've
adapted it to what's available to them
in every place
so i'm heating up this pot i've got some
oil in the bottom of the pot and i just
want to fry off this
sausage this style of sausage doesn't
need to be cooked you can eat it raw
because it is cured so really what i'm
doing here is just trying to get some
flavor
into the bottom of the pot and maybe
brown up the sausage a little bit to
do some caramelization on it now once
this sausage has got a little bit of
browning on it and we've got some nice
color in the bottom of the pot i'm going
to pull it out and set it aside
so just take it out and put it in this
bowl
and then next in i have a mix of onion
celery green pepper and some red hot
chilies
so those go in and we just saute them
until they're softened now once the
onion
and the other vegetables have softened
up a little bit i'm going to crush in
some garlic
you could put the garlic in any way you
want if you really
want to cut this up on your cutting
board go right ahead
i kind of like using the garlic press
okay so that goes in
next in is a little bit of cayenne
pepper put that in
not too much and we'll just
stir that around this is a dish that
comes together really quickly in my
opinion anyway so now that i've got
all of that veg softened i'm going to
put in some tomatoes
and ideally you would crush in some
fresh tomatoes
this is november 2020. we are still in
the grips of
that pandemic and you know
sometimes i go to the grocery store and
i look at the at the fruits and
vegetables
where normally i would expect fruits and
vegetables all year round anything i
want at any time
um supply lines are still a little bit
screwed up and so i looked at the
tomatoes today and they weren't very
good and
in my opinion i'd rather have canned
tomatoes
than not very good fresh tomatoes and
let's face it tomatoes that have spent a
week
in a truck traveling from the other side
of the planet
really aren't that good so that's come
together nicely now we put the sausage
back in
and we pour in our stock
and the shrimp shells can stay in the
pot we don't need them anymore they've
given
all the flavor they have to give to the
dish
so keep them behind
now this just simmers on the stove for a
little while say about a half an hour we
want it to
thicken up a little bit and we want all
of those flavors to come together
this is where we add the next ingredient
which is a pea
or bean and depending on where i've seen
this
i've seen fava beans i've seen roma
beans
i've seen different types of peas today
because kovid what i found were i was
looking for fava beans but what i found
was edamame so i'm going to put in an
adamame i think that'll be
just fine i really like them and i think
in this soup
stew whatever we want to call it they're
going to hold up really well so i'm
going to put those in
when i had it in goa it had beans and
rice
it was very interesting with a long sort
of
basmati rice in it fantastic so you
could put rice in it as well
and rice is really going to thicken this
up if you put it in and let it cook
in the stew rather than cooking the rice
and then putting it in the stew
so i'm just going to let this simmer for
about 20 minutes and then i'll come back
and we'll put the shrimp in
now about 15 minutes before you serve
this is when you want to put the shrimp
in
or whatever seafood you desire to put in
here it really doesn't take long to cook
these
so i'm going to put them in and i also
understand that the shrimp
will be a little bit overcooked tomorrow
when you serve it again as a leftover
it's really not that big of a deal so
i'm going to stir these in we've got
just a bare simmer going
so i'm going to put the lid on and you
just cook until the shrimp
are pink hey jules
hey glenn hey friends shrimp and sausage
stew that is going to be
need both a spoon and a four and a four
and a four
a little tongue tie today
yeah i mean i could have cut down the
shrimp a little bit to
make it more spoon friendly but
everybody loves
giant piece of shrimp okay
it's hot it looks hot it's steamy
yeah the bowl the bowl is now super hot
too be careful
that it's got a uh
it's got a super hearty flavor to it and
then that that
that really pleasant thing that shrimp
brings brings to a flavor like kind of a
i don't know how to describe it yeah and
there's just an
undertone of spice depending on the
sausage that you're using
and how much cayenne you put in there's
just that undertone of spice
i really like that that's hearty this is
really a hearty
winter stew isn't it like it's it's got
all those warming flavors
it does with the tomato and and it's a
very lovely it's still a little too hot
for me
physically and it might sit there but
it's got all the right flavors it's got
fabulous
beans tomatoes you know lots of
vegetables yay
i really enjoy this i wish i had a big
piece of hearty bread to go with it to
dip
up the sauce well you could always whip
one up tonight because i think we'll
have leftovers
so give this a try this is really good
thanks for stopping by see you again
soon
you