Sausage, Shrimp and White Bean Stew

Sausage, Shrimp and White Bean Stew

• • 2 tablespoons olive oil

  • 1/2 sweet yellow onion, diced

  • 1 stalk celery, diced

  • 1 poblano pepper, seeded and diced

  • pinch of salt and pepper

  • 4 on-the-vine tomatoes, chopped

  • 2 garlic cloves, minced

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 teaspoon Greek seasoning (a combination of chili flakes, garlic, lemon peel, dill, oregano, cinnamon, mace, spearmint and chervil)

  • 1 cup fish stock (I have homemade fish stock in my freezer, but you can substitute store-bought Clam Juice)

  • 1/2 cup water

  • 2 cans (15 ounces each) white beans, including the juice (I prefer Great Northern Beans)

  • 3/4 pound Kielbasa sausage, sliced

  • 1 pound uncooked shrimp, peeled and cleaned

Heat the oil in a large saucepan or stockpot over medium heat. Add the onion, celery and poblano pepper, with a pinch of salt and pepper. Saute until the vegetables are softened, 7-8 minutes, adding the tomatoes about halfway through. Add the garlic and the butter; when the butter has melted, sprinkle the flour and the Greek seasoning into the pan, stirring to create a roue, which will thicken the stew. Slowly add the fish stock, stirring to incorporate with the roue. Add the water, beans and sausage.

Bring to a boil, then cover and simmer over medium low heat for 20 minutes to develop the flavor; taste and adjust seasoning as needed. Uncover, and simmer for 10 minutes to thicken the stew, or add more water if it's too thick. Stir in the shrimp, and cook until the shrimp is cooked through, about 5 more minutes.

Yields about 6 servings.

Recipe from Curly Girl Kitchen