Equipment
Ingredients
Base and Aromatics
- 15 ml olive oil, extra virgin
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery, diced
- 4 garlic, minced
Proteins and Produce
- 350 g andouille sausage, sliced into half-inch rounds
- 450 g baby red potatoes, halved or quartered if large
- 2 sweet corn on the cob, cut into 1-inch thick rounds
- 450 g large raw shrimp, peeled and deveined, tails on or off
Liquids and Seasonings
- 950 ml seafood stock
- 400 g canned diced tomatoes, undrained
- 15 g cajun seasoning
- 1 bay leaf, whole
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides, which builds a deeply flavorful fond on the bottom of the pot.
Add the diced onion, bell pepper, and celery to the pot with the sausage. Stir frequently, scraping up any browned bits from the bottom.
Stir in the minced garlic and cajun seasoning. Cook briefly just to toast the spices and bloom their flavors.
Pour in the seafood stock and diced tomatoes with their juices. Add the baby potatoes and the bay leaf. Bring the mixture to a boil at 100 degrees Celsius or 212 degrees Fahrenheit, then reduce the heat to medium-low, cover, and simmer.
Submerge the sweet corn rounds into the simmering stew. Cover and cook until the corn kernels are vibrant yellow and tender.
Stir the raw shrimp into the hot stew. Cook just until the shrimp turn completely pink and opaque, ensuring an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit for food safety. Remove the pot from the heat immediately to prevent overcooking.
Chef's Notes
- Blooming your cajun or seafood seasoning in the hot oil before adding the liquid releases fat-soluble flavor compounds that vastly improve the base profile of the stew.
- When cutting corn through the cob, use the heel of a heavy chef knife or a cleaver. Press down firmly and carefully to avoid slipping.
- Always practice proper food safety by handling raw shrimp on a dedicated cutting board and washing your hands thoroughly before touching other ingredients.
- If you prefer a thicker, gumbo-like consistency, you can mash a few of the cooked potato chunks against the side of the pot; their natural starches will lightly thicken the broth.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat very gently on the stovetop to prevent the shrimp from becoming tough.
