Active Time
30 MIN
Total Time
1 HR
Serves : 6 to 8
© John Kernick

How to Make It

Step 1    

In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, stirring, until lightly browned, 5 minutes. Using a slotted spoon, transfer to a plate.

Step 2    

Add the onion, celery and green pepper to the skillet and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the garlic and cayenne and cook for 1 minute. Add the tomatoes and cook, stirring, until their liquid is nearly evaporated, about 5 minutes. Add the stock and clam juice and bring to a boil. Scatter the sausage, lima beans and half of the parsley on top. Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp are pink and cooked through. Let the stew rest for 5 minutes, then sprinkle with the remaining parsley and serve.

Serve With

Steamed rice and hot sauce.

Suggested Pairing

Dishes with both seafood and meat can be tricky to pair with wine. Opt for a Summer Ale instead, like Geary’s from Maine or Deschutes’s Twilight from Oregon.

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Aggregate Rating value: 5

Review Count: 1231

Worst Rating: 0

Best Rating: 5

Author Name: sinn1357

Review Body: this was an interesting hybrid.. of cajun, creole and .??... a mirepoix, substituting celery for carrot.. LOTS of garlic.. cayenne .. chicken/clam broth, cayenne and limas.. All of it worked well by the way... though I'm unsure of its derivation. And how/when do you do it?.. it is expensive after all.. and hardly a dish to serve the family.. similarly.. it is waay too 'country' for any dinner party.. Fair enough.. is it a 'first course'.. followed by.. beef?.. or a second preceded by what? .. or maybe.. for folks to eat while they are getting drunk on coronas?.. [we drank an inexpensive , though drinkable, red wine by the way.. it was fine].

Review Rating: 3

Date Published: 2017-05-06