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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.

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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)
  • 2 cups chicken broth (I used homemade chicken stock)
  • 20 24 20- 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
  1. 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.
    • 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!
     
Note

Leftovers were delicious after the flavors had more time to marry. Enjoy 

Read it online: https://www.tastfinity.com/recipe/smokey-tomato-and-shrimp-stew/
Samantha Doe
Food and Lifestyle Blogger

Hello beautiful people! I’m Lauren, a foodie, a traveller and a writer. I love writing and exploring the world. The thing I am most passionate about in life is helping others to live healthier and happier lives.