New Orleans Stew with Smoked Andouille Chicken Saus

Name: New Orleans Stew with Smoked Andouille Chicken Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package al fresco Smoked Andouille Chicken Sausage; 2 tablespoons extra virgin olive oil; 3/4 cup fresh white onion, chopped; 2 cloves fresh garlic, minced; 2 tablespoons chopped fresh thyme; 1 1/2 teaspoons dried, ground cayenne pepper; 1 medium fresh sweet potato, cubed 1/2*; 1 1/2 cups frozen, cut okra; 1 cup frozen corn; 3 cups low fat, unsalted chicken broth; 3/4 pound raw shrimp, deveined; 1/4 teaspoon salt

Servings: persons

1 (12 ounce) package al fresco Smoked Andouille Chicken Sausage
2 tablespoons extra virgin olive oil
3/4 cup fresh white onion, chopped
2 cloves fresh garlic, minced
2 tablespoons chopped fresh thyme
1 1/2 teaspoons dried, ground cayenne pepper
1 medium fresh sweet potato, cubed 1/2*
1 1/2 cups frozen, cut okra
1 cup frozen corn
3 cups low fat, unsalted chicken broth
3/4 pound raw shrimp, deveined
1/4 teaspoon salt

1
Place a large sauce pan over medium heat and coat with the olive oil.
2
Saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
3
Meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
4
Add the okra and corn to the onion mixture, and saute for 3 - 4 minutes.
5
Stir in the Smoked Andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato.
6
Bring to a boil and reduce to a simmer for 5 minutes.
7
Add the shrimp.
8
Cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12 ounce) package al fresco Smoked Andouille Chicken Sausage, 2 tablespoons extra virgin olive oil, 3/4 cup fresh white onion, chopped, 2 cloves fresh garlic, minced, and more.

Yes, New Orleans Stew with Smoked Andouille Chicken Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Orleans Stew with Smoked Andouille Chicken Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions