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!
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!