Shrimp and Sausage Stew

• Gluten free

• Meat

  • 12 oz Italian sausage, bulk hot

• Seafood

  • 21 lb 1 pound large shrimp, large

• Produce

  • 1/2 cup Basil, fresh
  • 1 Bay leaf
  • 1 Fennel, large bulb
  • 4 cloves Garlic, rough
  • 2 Shallots, small
  • 1 tbsp Thyme, fresh leaves
  • 2 cups White beans

• Canned Goods

  • 2 1/2 cups Chicken broth
  • 1/4 cup Tomato paste

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1 1/2 cups White wine, dry

Found on joeshealthymeals.com

Description

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large fennel bulb, trimmed and chopped (about 2 cups in ½-inch pieces)
• 4 cloves garlic, rough chopped
• 2 small shallots, minced
• 12 ounces bulk hot Italian sausage
• 1½ cups dry white wine
• ¼ cup tomato paste
• 2½ cups chicken broth
• 1 bay leaf
• 1 pound large shrimp (21-30/pound), peeled and deveined
• 2 cups white beans, rinsed and drained
• ½ cup fresh basil, chopped
• 1 tablespoon chopped fresh thyme leaves
• kosher salt and black pepper to taste

Directions

• Heat the oil over medium-high heat in a large heavy pan.
• Add the fennel, garlic, and shallots and cook, stirring occasionally with a wooden spoon, until the vegetables are softened, about 10 minutes.
• Add the sausage and break it up with the spoon. Cook until the sausage is brown, about 5 minutes.
• Add the wine and use the spoon to get up any browned bits from the bottom of the pan.
• Stir in the tomato paste, chicken broth, and bay leaf and bring to a simmer.
• Cover and cook for 10 minutes.
• Uncover the pan and add the shrimp, beans, basil, and thyme.
• Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Discard the bay leaf.
• Season to taste with kosher salt and fresh ground pepper.