Shrimp-and-Sausage Stew

Ingredients

• 1 pound andouille sausage cut into 1-inch rounds
• 10 ounce baby lima beans fresh frozen thawed
• 0.5 teaspoon cayenne pepper 
• 1 large rib celery finely chopped (large)
• 1 cup bottled clam juice 
• 0.3 cup flat-leaf parsley chopped
• 8 cloves garlic minced
• 0.5  bell pepper green chopped
• 1 cup chicken stock see low-sodium
• 0.3 cup olive oil extra-virgin
• 1 medium onion finely chopped (medium)
• 2 pounds shell-on shrimp (large)
• 6 cups tomatoes chopped

Equipment

• frying pan
• slotted spoon

Directions

1. In a large, deep skillet, heat the oil.
2. Add the sausage and cook over moderately high heat, stirring, until lightly browned, 5 minutes. Using a slotted spoon, transfer to a plate.
3. Add the onion, celery and green pepper to the skillet and cook over moderate heat, stirring frequently, until softened, about 5 minutes.
4. Add the garlic and cayenne and cook for 1 minute.
5. Add the tomatoes and cook, stirring, until their liquid is nearly evaporated, about 5 minutes.
6. Add the stock and clam juice and bring to a boil. Scatter the sausage, lima beans and half of the parsley on top.
7. Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp are pink and cooked through.
8. Let the stew rest for 5 minutes, then sprinkle with the remaining parsley and serve.