Cummulative Rating
N/A Servings
Serves 4 Difficulty
Medium
Ingredients
1/2 medium onion 1 large stalk celery, sliced 1 garlic cloves, minced 2 Tablespoons unsalted butter 1/2 green bell pepper, chopped One 16 ounce can chopped tomatoes 5 ounces gf beef stock 1/2 cup water 1/2 teaspoon fresh ground pepper 1/8 teaspoon rubbed sage 1/8 teaspoon dried oregano 1/8 teaspoon dillweed 1/8 teaspoon ground coriander 1/2 pound gf sausage* 6 ounces medium shrimp, peeled 1/2 Tablespoon Old Bay seasoning 1 Tablespoon olive oil 1-2 Tablespoons gf flour 1/2 zucchini, sliced
Directions
Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic and saute until vegetables are tender. Add green pepper and saute 2-3 minutes more. Add undrained tomatoes, beef stock, water and spices. Reduce heat and let simmer for 30 minutes, stirring occasionally.
Add olive oil to a small skillet and when hot, saute sausage and shrimp with Old Bay seasoning just until shrimp begin to turm opaque.
Remove sausage and shrimp to a plate and add flour to pan drippings over medium heat. Cook and stir until blended.
Add flour mixture to pan of vegetables and cook until mixture thickens, stirring constantly. Add zucchini, sausage and shrimp; reduce heat and let simmer for 15 minutes. If mixture looks too dry, add a little water, it should be about as thick as a stew.
Serve alone in soup bowls or over white rice.
Tips
*For sausage: 1-1/2 pound ground pork 1/4 teaspoon cayenne pepper (more if you like it hot) 1-1/2 teaspoons salt 1/4 teaspoon ground thyme 1/2 teaspoon ground mace 1/8 teaspoon ground cloves 1/2 teaspoon ground allspice 1 teaspoon ground marjoram 1/4 cup onion, minced 2 garlic cloves, minced
Mix all ingredients together and let sit overnight.
Although this is not a quick meal to prepare for lunch, it makes a wonderful left-over lunch served over rice.
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