Rachael Ray's Shrimp and Andouille Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.7
  • Total Fat: 12.5 g
  • Cholesterol: 85.1 mg
  • Sodium: 1,326.7 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 21.1 g

View full nutritional breakdown of Rachael Ray's Shrimp and Andouille Stew calories by ingredient
Submitted by:


I used chicken andouille sausage to lighten this up! I used chicken andouille sausage to lighten this up!
Number of Servings: 4


    * 2 tablespoons extra-virgin olive oil
    * One 12-ounce package andouille sausage, halved lengthwise and sliced crosswise 1 inch thick
    * 1 onion, chopped
    * Salt and pepper
    * 3 cloves garlic, thinly sliced
    * One 28-ounce can fire-roasted crushed tomatoes
    * One 16-ounce bag frozen sliced okra
    * 2 cups chicken broth
    * 1/2 pound large shrimp, peeled and deveined
    * 1/4 cup chopped flat-leaf parsley


1. In a medium pot, heat the olive oil over medium heat; add the sausage and cook until browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl.
2. Add the onion to the pot, season with salt and pepper and cook until softened, about 7 minutes. Stir in the garlic and cook for 1 minute more, then stir in the cooked sausage, the tomatoes, okra and chicken broth. Bring to a boil, stirring often, then lower the heat and simmer, stirring occasionally, until thickened, 30 to 35 minutes. During the last 3 minutes of cooking, add the shrimp and cook until opaque. Season with salt and pepper, then stir in the parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.

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