New Orleans seafood and spicy sausage stew 

New Orleans seafood and spicy sausage stew
478 kcal


Preparation:50 min
Ready in:50 min
1 serving contains (Percentage of daily recommendation)
Calories478 kcal(24%)
Protein26 g(52%)
Fat26 g(33%)
Carbohydrates36 g(14%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

16 ½ ouncesPrawn peeled and prepared
10 ½ ouncespeeled crayfish
7 ½ ouncesspicy Sausage
For the spice mixture
4 ½ clovesgarlic
1 ½ teaspoonsfreshly grated Ginger root
3green chile peppers chopped
0.5 cupsAlmond flour
1 ½ tablespoonsgreen Curry paste
In addition
2 ⅝ cupsRice
1 ½green Bell pepper
1 ½red peppers
5 ¼ ouncesCelery
1 ½Banana
⅜ teaspoonsCardamom powder
⅜ teaspoonsground cinnamon
1 ½ teaspoonsCumin
1 ½ teaspoonscoriander powder
3 tablespoonsOil
0.56 cupsCoconut milk
2.5 cupsvegetable stock
3 tablespoonsbutter
3 tablespoonsAll purpose flour


1 Cook the rice according to the package instructions until al dente. Cut the crayfish meat and sausages into bite-sized pieces. Peel and finely chop the onions and garlic. Wash and trim the chillies, remove the seeds if you wish and cut the chillies into rings. Mix together the onions, garlic, chillies, curry paste, grated ginger and ground almonds.
2 Wash, halve, core and dice the peppers. Wash and slice the celery. Peel and slice the banana.
3 For the sauce, melt the butter, add the flour and stir over the heat until browned. Stir in the vegetable stock and coconut milk and remove from the heat.
4 Heat the oil in a pan and sweat the sausages. Add the peppers, celery, cardamom, cinnamon, cumin and coriander and sweat briefly. Then stir in the prepared onion and spice mixture and the prepared sauce. Cook, stirring occasionally, for about 30 minutes.
5 8 minutes before the end of cooking time stir in the prawns, crayfish meat, rice and banana. Season to taste with salt and serve.


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