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Smoked Sausage and Shellfish Soup recipe

A spicy, Louisiana-style smoked sausageand shellfish soup.

Recipe: Smoked Sausage andShellfish Soup

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 cup chopped celery
1 teaspoon minced fresh garlic
1 (28-ounce) can diced tomatoes with juices
1 cup cold water
1 cup dry white wine
1 cup clam juice
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 teaspoon crushed red pepper flakes
1 pound smoked sausage, cut on the diagonal in 1/4-inch slices
1 cup chopped green bell pepper
1 cup thinly sliced zucchini
1/2 pound cooked and deveined shrimp, tails removed
1/4 cup fresh chopped parsley

  • Heat oil in a large heavy Dutch oven overmedium heat. Add onion and celery and cook until vegetables aresoft. Stir in garlic and cook an additional 30 seconds.
  • Add tomatoes, water, wine, clam juice,salt and peppers. Bring to a boil, immediately reduce heat andsimmer for 30 minutes.
  • Add sausage and vegetables. Cover andsimmer for 5 minutes.
  • Stir in cooked shrimp and only allow toheat though. Add extra salt and pepper, if needed. Sprinkle withparsley

    Makes 8 servings.

    Recipe provided courtesy National Hot DogAnd Sausage Council.

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