NC Shrimp & Chicken Sausage Cioppino

Presented by Chef Monica Smith

INGREDIENTS

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

DIRECTIONS

  1. style="text-align:justify;">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. style="text-align:justify;">Cook and stir until the vegetables are slightly soft. Stir in the tomato paste
  3. style="text-align:justify;">Next add the sausage and smoked chicken cook until brown.
  4. style="text-align:justify;">Deglaze the Dutch Oven with white wine, chicken stock. Bring to a simmer, cover, and cook for 15 minutes.
  5. style="text-align:justify;">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. style="text-align:justify;">Correct seasoning and serve with toasted crusty bread.