NC Shrimp & Chicken Sausage Cioppino - | WBTV Charlotte

NC Shrimp & Chicken Sausage Cioppino

Presented by Chef Monica Smith


  • 2 Tbsp. Olive oil
  • 1 large fennel bulb, cleaned, trimmed and julienned
  • 2 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • Kosher Salt and Black Pepper, to taste
  • 1 pound Johnsonville ®Chicken Sausage, quartered and chopped small
  • ¼ cut of Smoked Chicken
  • 2 cups white wine, dry white wine
  • 6 ozs tomato paste
  • 16 ozs low-sodium chicken stock
  • 1 bay leaf 
  • 1 pound large shrimp, peeled and deveined
  • Fresh basil leaves, chopped
  • Fresh thyme leaves


  1. Heat a Dutch Oven on medium-high heat and add Olive Oil, add the fennel, bay leaf, garlic, shallots, season with salt and pepper.
  2. Cook and stir until the vegetables are slightly soft. Stir in the tomato paste
  3. Next add the sausage and smoked chicken cook until brown.
  4. Deglaze the Dutch Oven with white wine, chicken stock. Bring to a simmer, cover, and cook for 15 minutes.
  5. Uncover the pan and add the shrimp, basil, and thyme. Simmer and cook shrimp until it is pink and cooked through. Remove the bay leaf and discard.
  6. Correct seasoning and serve with toasted crusty bread.
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