ATLANTA - It's fall and even though it may not feel like we can indulge in hearty fall dishes! Chef Jamika Pessoa stops by with a seafood and sausage stew that can be done in have the time but is still full of flavor.
Chef Jamika Pessoa is one of two judges on the Food Network's "Haunted Gingerbread Showdown." The competition puts a Halloween twist on gingerbread baking.
For today's recipe see below:
Quick Seafood and Sausage Stew
Yield: 8 to 10 servings
2 tablespoons olive oil
1 pound sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices
1 cup diced onion
1 cup chopped celery
1 green bell pepper, diced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1 cup frozen corn kernels
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
2 cups chicken broth
Kosher salt and freshly ground black pepper
8 ounces skinless cod or tilapia fillets, cut into large pieces
8 ounces peeled and deveined medium or large shrimp, tail off
8 ounces mussels, frozen or fresh
1/4 cup coarsely chopped fresh cilantro, plus more for serving
Cooked rice, for serving, optional
Heat the olive oil in a large stockpot over medium heat. Add the sausage and saute until beginning to brown, 3 to 5 minutes. Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, corn, Worcestershire sauce and red pepper flakes and cook for 2 minutes. Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.
Season with salt and pepper. Add the fish and seafood to the pot and stir well. Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes. Stir in the cilantro to finish.
Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.
Make this dish more or less extravagant by adding higher end seafood or lower end frozen seafood. This stew is great served with toasted garlic bread.