Years ago I found a recipe on All Recipes called Sunday Gumbo. I never made it exactly as it was written because I never had the right spices and I didn’t use okra. But it helped guide me when I was venturing out to bigger and better one-pot meals. I have written a recipe all my own but I am not calling it Gumbo or Jambalaya. I’m calling it a stew. Spicy Southern Style Stew… because I don’t want to insult anyone by calling it something it is not.
Spicy Southern Style Stew
- 1 pound package of sweet Italian sausage links
- one small sweet onion
- 2 Cups of chopped cooked chicken
- 1 T Worcestershire sauce
- 2 T Ketchup
- 1/2 tsp dried thyme leaves
- 1/2 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 4 cups of chicken stock
- 2 small bay leaves or one large leaf
- 1/2 C uncooked instant brown rice
- 1 Cup peeled, thawed shrimp
Before you start, if you have frozen shrimp with the shells on, place about 1 cup of shrimp in a single layer on a plate with cool water. It will thaw by the time you need it.
1 pound package of sweet Italian sausage links cut into bite size pieces and browned in a large cast iron skillet or dutch oven or just a heavy bottomed pan. (You can use hot Italian sausage if you’d like even MORE spice)
Remove the sausage from the pan and drain most of the fat.
Add one small sweet onion, diced, to the pan.
Place sausage back in the pan with the onion and sautee and scrape the brown bits off the bottom of the pan.
Add 2 Cups of chopped cooked chicken and toss around with the sausage and onions. (If your chicken is raw cook it with the sausage and onions. I just happened to have leftover cooked chicken.)
Here comes the flavor: 1 T Worcestershire sauce, 2 T Ketchup, 1/2 tsp dried thyme leaves, 1/2 tsp cumin, 1 tsp red pepper flakes, 1 tsp garlic powder
stir to coat the chicken, sausage and onions with these flavors
now add 4 cups of chicken stock and 2 small bay leaves or one large leaf
Add 1/2 C uncooked instant brown rice and stir.
Turn your attention to the shrimp. If you have cheesecloth you can place the shrimp shells in the cheesecloth and tie it up and place it in the stew. It adds flavor! If you don’t have cheesecloth, it’s no big deal to just skip this step.
Add the 1 Cup peeled, thawed shrimp to the stew and push down into the broth to cook. It will only take about 5 minutes.
It doesn’t take long for the shrimp to turn pink. You don’t want to overcook the shrimp so go. Eat some. Eat some now.
Remove the cheesecloth and squeeze it out to get all the yummy shrimpy broth out of it. Then put the leftovers in a container and put it in the fridge and eat it again tomorrow. It’ll be even better!!!