This one-pot green chili stew is loaded with roasted green chilies, hearty potato, smoked sausage, and succulent shrimp, very comforting and delicious. It's a spin on my favorite gumbo recipe!
Green Chili Stew with Shrimp and Sausage
We're making a big pot of Green Chili Stew in the Chili Pepper Madness kitchen, my friends! I think you're going to want a big bowl of this.
This is a personal recipe of mine made with lots of roasted Hatch chiles, though you can use any roasted green chilies, like poblanos or Anaheims.
It's very much like a Cajun-style gumbo, made with a dark, velvety roux, delicious smoked sausage, roasted green chilies, lots of tender shrimp, and I'm including potatoes to make it more of a stew.
This dish is a celebration of southern flavors that will keep your friends and family coming back for more.
I hope you enjoy it!
Let's talk about how to make Green Chili Stew with Shrimp and Sausage, shall we?
Green Chili Stew with Shrimp and Sausage Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Oil. Use peanut oil or neutral vegetable oil.
- All Purpose Flour.
- Holy Trinity. Onion, celery, bell pepper (I'm using jalapeno for spicier), garlic.
- Adobo Seasonings. Try my homemade adobo seasoning recipe, or my Cajun seasoning recipe for a spicier kick.
- Smoked Sausage. My favorite for this dish is Conecuh sausage - so good! - or use andouille or other smoked sausage.
- Roasted Green Chilies. I am using roasted Hatch chiles. Perfection! Or, roast your own Anaheims, poblanos, or other peppers. Canned is good, too.
- Stock. Use chicken stock, seafood/shrimp stock, or vegetable stock.
- Potatoes.
- Shrimp.
How to Make Green Chili Stew with Shrimp and Sausage - the Recipe Method
NOTE: The full recipe steps are listed in the printable recipe card at the bottom of the post.
Start by making a roux with 1/2 cup peanut oil and 1/2 flour in a large pot, like a Dutch oven. Stir continuously for 20 to 30 minutes until you get a dark brown roux, roughly the color of copper.
Add peppers, onion, celery, and garlic a cook to soften, then add adobo seasoning, salt to taste, roasted green chilies, Conecuh sausage, and stock.
Simmer for 30 minutes, stir in the potatoes, and simmer until the potatoes are softened up, about 20 minutes.
Tuck in the shrimp, cover, and remove from heat. Let it sit 5 minutes or so until the shrimp cooks through.
Boom! Done! Your green chili stew is ready to serve. Seriously, I could eat this entire pot myself, even though I should share. Tempting!
Recipe Tips & Notes
- The roux is an important flavor building component for this dish. You can stir longer for a darker roux the color of chocolate (this makes a thinner stew but deeper flavor). See my post on How to Make a Roux for more information.
Storage & Leftovers
Leftover green chili stew will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it gently in the microwave or in a pot on the stove top to enjoy again.
You can also freeze it for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy my green chili stew recipe with conecuh sausage and shrimp. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Tools Used For This Recipe
- Anolon Cast Iron Dutch Oven (affiliate link, my friends!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Green Chili Stew with Shrimp and Sausage
Ingredients
- ½ cup peanut oil or use a neutral vegetable oil
- ½ cup all purpose flour
- 1 medium onion chopped
- 1 stalk celery chopped
- 1 green bell pepper (use 2 jalapenos for spicier) chopped
- 5 cloves garlic minced
- 3 tablespoons Adobo seasonings or use Cajun seasonings for spicier
- Salt to taste
- 1 pound roasted green chilies stemmed, seeded, and chopped (I'm using Hatch chiles)
- 1 pound Conecuh sausage chopped (or use andouille or other smoked sausage)
- 4 cups stock Use chicken stock, seafood/shrimp stock, or vegetable stock
- 1 pound potatoes chopped
- 1 pound shrimp peeled and deveined
Instructions
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of dark copper. You can stir longer for a darker roux the color of chocolate (this makes a thinner stew but deeper flavor).
- Add bell pepper (or jalapeno), onion, celery and garlic. Stir and cook about 5 minutes.
- Add the adobo seasoning, salt to taste, roasted green chilies, and Conecuh sausage. Stir and cook for 1 minute.
- Add stock and stir. Reduce heat and simmer for 30 minutes to thicken and develop flavor.
- Stir in the potatoes and simmer 20 minutes, or until the potatoes are softened to your liking.
- Stir in the shrimp and remove from heat. Cover and let the shrimp cook in the residual heat for 5-6 minutes, or until cooked through.
- Serve and enjoy.
Nutrition Information
Martha Grevatt says
This was a great recipe! So glad to learn about Conecuh sausage! Shipping cost was high but well worth it.
Mike Hultquist says
Thanks, Martha! I agree, Conecuh sausage is so good! I appreciate the comments!
Shane says
Absolutely delicious. Used some leftover Poblanos and jalapeños and it hits just the right spicy level.
Mike Hultquist says
Nice!! Thanks, Shane!
Christina says
Hello Mike, my name is Christina and I love your recipes! But would you please explain what conecuh sausage is? I've not heard of this type. Thank you .
Mike Hultquist says
Here is a page for info: https://www.chilipeppermadness.com/ingredients/conecuh-sausage/ -- Enjoy!!
Ed Moder says
Great meal! We made this tonight and used SPICY andouille sausage. Connie put in 2 very small (pinky finger size) jalapenos from her garden. It started out very spicy but after eating a whole bowl it was just right. The spice in the sausage had to be what gave it so much kick.
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You would be proud of the roux I started with. Awesome!
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What this dilettante is learning is it gets hot in the kitchen, especially if you are making a roux. lol
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Thanks!
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Mike Hultquist says
Nice!!! I love it! I love that you made a roux, Ed, and I'm sure only a couple tiny peppers from Connie's garden were pretty dang spicy!! Glad you like it!! See you soon!
Nancy says
recipe sounds amazing! Suggestions for subbing other peppers for Hatch. Hard to find in Hudson Valley, NY. Poblanos perhaps??
Mike Hultquist says
Thanks, Nancy! Yep, you can use other green chilies available to you. Anaheims are a great choice, or use more commonly found jalapenos (could be spicy, though!). Even bells work, or a mix of green bells with some jalapenos tossed in.
Donna Pearman says
Mike, could I use King Arthur Flour's One-for-One flour to make the roux? I would love to share this dish with some gluten-free friends. BTW, I love-love-love Conecuh sausage in all of its flavors! Great choice!
Mike Hultquist says
Hi, Donna. I have not used One-for-One flour for making a roux. I believe you can do it, though I'm not sure if you will need to adjust with more or less oil for thicken and flavor. If you do make it, I'd love to hear your feedback.
Donna Pearman says
OK, Mike, I'll let you know how it goes. I LOVE your recipes and instructions. I have made so many of your recipes - customized to my taste - and they have all been great. I'm keeping you, Dude!
Mike Hultquist says
Yay!! Thanks, Donna!!
Ed Moder says
WOW! This looks exciting! I think I will make it tonight. First I have to see if we have any sausage.
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Mike Hultquist says
I hope you love it, Ed! I found the Conecuh sausage locally, but you can use andouille or other smoked sausage. YUM!! Patty loved it. Don't make it TOO spicy, haha.