Appetizers / Soups / Salads

Rachael Ray's Shrimp and Andouille Stew takes several minutes to prepare.

Rachael Ray's Shrimp and Andouille Stew takes several minutes to cook.

Rachael Ray's Shrimp and Andouille Stew makes 4 servings.

The ingredients for Rachael Ray's Shrimp and Andouille Stew are:

* 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

Here is how you make Rachael Ray's Shrimp and Andouille Stew:

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: 4Recipe submitted by SparkPeople user GIRANIMAL.

The nutritional information for Rachael Ray's Shrimp and Andouille Stew is:

• 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