You could say this meal is a happy accident. I started this dish with the intention making jambalaya…then I wasn’t happy with the flavor combination and it morphed into a comforting soup that hit the spot for these long winter nights we’ve been having. I immediately scribbled down all of the ingredients because I will be making this one again soon!
Smoked paprika, green lentils, diced tomatoes, celery and bell pepper and chicken stock make up the base of this recipe. I threw in two sliced links of chicken sausage (andouille would have been delicious but I didn’t have that on hand) and shrimp for added protein and bulk. I am picky about rice in soups but the addition of 1 to 2 cups of cooked brown rice could also be added or served on the side for an even heartier meal.
Smokey Tomato and Shrimp Stew
3 stalks celery, chopped
1 onion, diced
1/2 green bell pepper, diced
1 Tbsp oil, butter, ghee (butter/ghee lends a richer flavor)
3 garlic cloves, minced
1 bay leaf
1 tsp cajun seasoning
1/2 tsp smoked paprika
1 cup cooked green lentils
2 links of cooked chicken sausage, sliced
26 oz boxed diced tomatoes (I used Pomi brand), canned works too
2 cups chicken broth (I used homemade chicken stock)
20- 24 cooked shrimp (50-70 count)
1 1/2 Tbsp Bragg’s liquid aminos, tamari or gluten free soy sauce
salt and pepper to taste
1. In a Dutch oven or a large soup pot, heat oil/butter over medium heat. Add celery, onion and bell pepper and cook for 5 minutes until onion is translucent, stirring occasionally.
2. Add garlic and seasonings and saute about 1 minute until fragrant.
3. Add lentils, sausage and tomatoes and cook for 4 minutes, stirring occasionally.
4. Stir in broth and let cook for 10 minutes until heated through.
5. Lastly, stir in the shrimp and Braggs until heated through, about 2 minutes. Season with salt and pepper and serve!
Recipe Notes: Leftovers were delicious after the flavors had more time to marry. Enjoy 🙂