Bayou Stew

Name: Bayou Stew
Ingredients: 2 tbsp olive oil; 2 None spicy pork sausages; 2 stalks celery, chopped; 1 None onion, chopped; 1 None green pepper, seeded, chopped; 4 cloves garlic, crushed; 2 None bay leaves; 2 None potatoes, peeled, chopped; 1 tsp cayenne pepper; 1/4 cup all-purpose flour; 6 1/3 cups chicken stock; 1 x 14 oz can diced tomatoes; 1/3 cup long-grain white rice; 1 2/3 lbs raw shrimp, peeled, deveined; None None Parsley, chopped, to garnish; None None Lime wedges, to serve

16 ingredients

5 steps

Ingredients

2 tbsp olive oil
2 None spicy pork sausages
2 stalks celery, chopped
1 None onion, chopped
1 None green pepper, seeded, chopped
4 cloves garlic, crushed
2 None bay leaves
2 None potatoes, peeled, chopped
1 tsp cayenne pepper
1/4 cup all-purpose flour
6 1/3 cups chicken stock
1 x 14 oz can diced tomatoes
1/3 cup long-grain white rice
1 2/3 lbs raw shrimp, peeled, deveined
None None Parsley, chopped, to garnish
None None Lime wedges, to serve

Directions

1

Heat half the oil in a large heavy-based saucepan on high. Fry sausages for 2-3 minutes, turning, until browned. Slice and set aside.
2

Add remaining oil to pan. Saute celery, onion, pepper, garlic and bay leaves for 3-4 minutes. Stir in potato and cayenne. Cook for 1 minute, until fragrant.
3

Add flour to pan. Cook, stirring, for 3-4 minutes, until well browned. Remove from heat.
4

Gradually add stock, stirring, until smooth. Add tomatoes and rice. Return to heat. Bring to a boil, stirring constantly. Reduce heat to low. Simmer for 10-15 minutes, until rice is almost tender.
5

Return sausages to pan with shrimp. Simmer for 4-5 minutes, until shrimp are just cooked through. Sprinkle with parsley and serve with lime wedges.