Green Chili Stew with Shrimp and Sausage
This one-pot green chili stew is loaded with roasted green chilies, hearty potato, smoked sausage, and succulent shrimp, very comforting and delicious.
Servings: 8
Calories: 400kcal
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
Calories: 400kcal | Carbohydrates: 26g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 40mg | Sodium: 1738mg | Potassium: 539mg | Fiber: 3g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 51mg | Calcium: 48mg | Iron: 2mg