Mock Low-Country Boiled Soup, Stew or Crepe Filling
Submitted by: wardrn
This spiced mixture of shrimp, sausage, brats, and veggies may be a soup or stew, or a filling for crepes or tortillas, depending on how thick it's made.
Ingredients
- 2 lbs shrimp, peeled and deveined
- Ground sea salt, to taste
- 1 tablespoon bacon grease or oil
- 1 large onion, rough-chopped
- 2 stalks celery, cut in 1/4-inch slices
- 1 medium bell pepper, coarsely chopped
- 1/4 cup julienne-cut carrots
- 3-4 cloves garlic, chopped
- 3 tablespoons butter
- 1 clove minced garlic
- 8-12 oz "hot" bulk sausage, crumbled, cooked and drained
- 6 packaged smoked brats, cut in 1/2-inch rounds
- 4 tablespoons unsalted Cajun seasoning, or to taste
- 1 can chicken broth
- Salt and pepper to taste
- 3 teaspoons cornstarch dissolved in a small amount of cold water
- 1/2 cup frozen whole kernel corn
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Method
Peel shrimp, sprinkle lightly with sea salt, and set aside. Heat bacon grease in a Dutch oven or 4-quart pot. Add onion, celery, bell pepper, carrots and chopped garlic, then cook on medium-high heat, stirring often, for 4-5 minutes. Melt butter with minced garlic in a large covered skillet. Rinse and drain shrimp; add to skillet and saute about 5 minutes, stirring occasionally. Meanwhile, add drained sausage, sliced brats, and Cajun spices to vegetables in Dutch oven; stir occasionally for 2-3 minutes until liquid is thickened. Add chicken broth and bring to a boil. Season to taste with salt and pepper. Stir in enough of the cornstarch mixture, in parts, until desired thickness. Make it a thicker consistency for a crepe filling or tortilla wrap, or somewhat thinner to serve over rice, or an even thinner consistency for soup. Stir in corn and cooked shrimp. Cover, remove from heat, and let stand 5 minutes.
Notes: Easy to make and can be made as a quick wrap sandwich for a buffet luncheon or a great main dish soup with a few crisp croutons.
Number of Servings:
Submitted by: wardrn ( See all of wardrn Recipes )
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