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Hey, it's Chelsy, with a Y! I am a wife to my sweet prince, and mother to one spunky little princess and one handsome little ham of a prince. Painting is my drug of choice. Wine is good too. I'm known to speak without thinking and eat to much chocolate. I love meeting new people, and learning new things. So this is my journey through some not so glorious moments, some not so intelligent thoughts and some possibly crafty ideas.

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Monday, September 21, 2009

Monday Madness

So, if your anything like me, your awesome you have crazy busy weekends and feel like monday comes way to fast! And you don't feel like cooking a big meal on monday night because you just did two loads of dishes and don't feel like doing another, this is when I praise Rachael Ray for her one pot wonders! I hope you enjoy!

Sausage and Shrimp One-Pot
INGREDIENTS:
•2 tablespoons extra virgin olive oil (EVOO)
•1 pound hot or sweet bulk Italian sausage or 1 pound of links, split from casings
•2 cubanelle peppers, seeded and chopped
•1 red onion, chopped
•4 cloves garlic, finely chopped
•Salt and pepper
•1 can fire-roasted diced tomatoes or stewed tomatoes (15 ounces)
•1 cup chicken stock
•1 bay leaf, fresh or dried
•1 pound large, peeled, deveined shrimp
•A handful of basil leaves, torn or shredded
•1/4 cup flat leaf parsley, a handful, chopped
•1 loaf ciabatta bread
PREPERATION:
Pre-heat the oven to 325˚F.

Heat a large, high-sided skillet or Dutch oven over medium to medium-high heat with the EVOO, a couple of turns of the pan. Add the sausage and crumble and brown it for 3-4 minutes, then add the peppers, onions and garlic and season with salt and pepper. Cook for 5 minutes more so that the vegetables start to soften.

Add the tomatoes, stock and bay leaf, then stir and bring up to a boil. Add the shrimp and cover with a tight-fitting lid. Cook for 5 minutes, then uncover and stir in the basil and parsley. Turn off the heat.

Crisp the bread in the hot oven. Serve the stoup in shallow bowls with crusty bread alongside for mopping.

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