Shortcut Seafood Stew
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All right, I'll admit it? I cheated. I used a few shortcuts here that cut the cooking time of the original recipe by one third. But one thing I didn't cheat on is the flavor.
What You'll Need
- 1/2 stick butter
- 1/2 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 pound smoked sausage or kielbasa, coarsely chopped
- 1 pound large shrimp, peeled and deveined
- 1 (8-ounce) container shucked fresh oysters, rinsed and drained (see Note)
- 1 (12-ounce) container brown gravy
- 2 cups water, divided
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
What to Do
In a soup pot, melt the butter over medium-high heat and sauté the green pepper and garlic for 3 to 4 minutes, or until the bell pepper is tender.
Add the sausage, shrimp, and oysters; sauté for 5 to 6 minutes, or until the shrimp turn pink.
Add the gravy, 1-1/2 cups water, the basil, thyme, and black pepper; mix well and bring to a boil.
Reduce the heat to low and simmer for 15 minutes. In a small bowl, combine the remaining 1/2 cup water and the cornstarch. Stir into the stew and cook until thickened.
If you prefer, you can use two drained 10-ounce cans of baby clams instead of the oysters.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 416
- Calories from Fat 215
- Total Fat 24g 37 %
- Saturated Fat 11g 54 %
- Trans Fat 0.5g 0 %
- Protein 37g 75 %
- Cholesterol 259mg 86 %
- Sodium 1,811mg 75 %
- Total Carbohydrates 14g 5 %
- Dietary Fiber 2.4g 10 %
- Sugars 2.3g 0 %
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