Smoked Sausage and Shellfish Soup
A spicy, Louisiana-style smoked sausage and shellfish soup.
2 tablespoons olive oil
1 cup chopped sweet onion
1/2 cup chopped celery
1 teaspoon minced fresh garlic
1 (28-ounce) can diced tomatoes with juices
1 cup cold water
1 cup dry white wine
1 cup clam juice
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 teaspoon crushed red pepper flakes
1 pound smoked sausage, cut on the diagonal in 1/4-inch slices
1 cup chopped green bell pepper
1 cup thinly sliced zucchini
1/2 pound cooked and deveined shrimp, tails removed
1/4 cup fresh chopped flat-leaf parsley
- Heat oil in a large heavy Dutch oven over medium heat. Add onion and celery and cook until vegetables are soft. Stir in garlic and cook an additional 30 seconds.
- Add tomatoes, water, wine, clam juice, salt and peppers. Bring to a boil, immediately reduce heat and simmer for 30 minutes.
- Add sausage and vegetables. Cover and simmer for 5 minutes.
- Stir in cooked shrimp and only allow to heat though. Add extra salt and pepper, if needed. Sprinkle with parsley.
Makes 8 servings.
Recipe provided courtesy National Hot Dog And Sausage Council.