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Shrimp, Chicken and Smoked Sausage Louisiana recipe

This tasty Louisiana-style shrimp, chickenand kielbasa stew was created the Swift House Inn, Middlebury,Vermont.

Recipe: Shrimp, Chicken andSmoked Sausage Louisiana

1 pound kielbasa, sliced thinly
2 tablespoons olive oil1 large onion, chopped
1 large green pepper, chopped
5 ribs celery, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 hot jalapeño pepper, seeded and minced
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28-ounce can) whole peeled tomatoes, drained (reserve liquid)16 large shrimp (1 pound), cleaned andshelled
4 boneless chicken breasts, cubed
2 tablespoons olive oil
4 cups cooked brown natural rice for accompaniment

  • Saut kielbasa in two tablespoonsof oil until brown; set aside.
  • Saut onion, green pepper, andcelery in two tablespoons of oil for five minutes or until soft.
  • Add garlic, hot pepper, oregano, chilipowder, cumin and salt; saut another minute.
  • Add tomatoes and reserved kielbasa. Stir,adding some of the reserved tomato liquid if needed. Set asideuntil ready to serve. (Can be made ahead to this point earlyin the day and reheated just before saut ing shrimp andchicken.)
  • Saut shrimp and chicken in twotablespoons olive oil until just cooked, about five minutes andstir into the hot Kielbasa mixture.
  • Serve over steamed brown rice.

    Makes 8 servings.

    Recipe provided courtesy National Hot DogAnd Sausage Council. Created Swift House Inn, Middlebury, Vermont.

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  • Comments

    1 Comment


    I decided to create some real southern comfort food today with my Smothered Chicken and Shrimp with Sausage and Okra. This is the perfect dish to warm the soul. Taste great looks so so bad! It s almost blackish, maybe bc I sauteed it in a cast iron skillet?! Idk but do you have any suggestions? Maybe add another can of tomato sauce? Helllp

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