Smokey Tomato and Shrimp Stew

µYou 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

Smokey Tomato and Shrimp Stew

naturalnoshing

µYou 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!

Print Recipe Pin Recipe

Ingredients

  

• 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

Instructions

 

• 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.
• Add garlic and seasonings and saute about 1 minute until fragrant.
• Add lentils, sausage and tomatoes and cook for 4 minutes, stirring occasionally.
• Stir in broth and let cook for 10 minutes until heated through.
•  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 🙂