Cooking can be so much fun -- combing flavors, textures and temperatures. It can be an artistic expression just as much as painting or sculpting or writing. But it can also be stressful. The worst-case scenario isn’t just a bad lump of clay, but it’s also a waste of money, food and time. There are some recipes you really can’t mess up and that will help you get the hang of the basics of cooking!
Southern shrimp stew doesn’t just make a perfect Sunday recipe (just spoon it into Tupperware with some rice for an easy meal-prep). It’s a fantastic way to stretch your artistic muscles as well! Try mixing up the proportions of the spices to make it more or less spicy, tangy, salty or sweet, or add whatever vegetables you have left over from the week (celery, green onion -- the choices are endless). What are you waiting for? Your pot is your canvas; go paint!
Southern Shrimp Stew
4 tablespoons olive oil, divided
½ lb raw shrimp (or frozen and thawed)
3 teaspoons Creole seasoning, divided
8 oz andouille sausage, sliced
1 medium yellow onion, diced
2 cloves garlic, diced or crushed
1 green bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 teaspoon onion powder
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon paprika
1 14-oz can of crushed, fire-roasted tomatoes
1½ cup chicken broth
2 teaspoons Worcestershire sauce
Add 2 tablespoons of olive oil to the bottom of a large pot. Add the shrimp and a teaspoon of Creole seasoning. Sauté on a medium-high heat for 2 minutes, then add the sausage and continue to cook until it's been browned on both sides (about 5 minutes). Transfer the shrimp and sausage to another container and return the pot to the stove.
Add the remaining 2 tablespoons of olive oil to the pot with the onion and garlic.
Sauté about 5 minutes, then add the bell peppers, onion powder, bay leaf, cayenne pepper and paprika, and sauté an additional 3-5 minutes.
Finally, add the remaining 2 teaspoons of Creole seasoning, the can of tomatoes, chicken broth and Worcestershire sauce, and bring the whole thing to a boil.
Reduce the heat and simmer for 10-15 minutes.
Add back the shrimp and sausage, and cook for an additional 3-5 minutes before serving.