Serves 4 Difficulty
1/2 medium onion 1 large stalk celery, sliced 1 garlic clove, 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
Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic; 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. Cook over medium heat; stirring 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.
*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.