Spicy Italian Sausage and Langostino Stew

Lately I have been so busy with back-to-school stuff that dinner has definitely taken a back seat as a household priority, which you probably already knew based on a previous post: carrot cake for dinner. I do feel guilty about that, since my maternal instinct requires me to make warm, hearty dinners for my family— preferably with some nutritional value. With school starting and summer coming to an end, I’m inclined to stop grilling and eating salads; but, this has to just all be in my head since the weather is as great as ever. It seems in the past few days my taste buds have transitioned into fall mode, making soups and stews sound absolutely mouthwatering. And the beauty of fall cooking is the bounty of great produce that is as delicious as it is easy to cook with.

One pot meals are an answer to my prayers when things get busy and overwhelming at our house. Who doesn’t like dinner that can be ready in 15 minutes and tastes great too? So once again I can rely on my Aroma rice cooker to perform like a champ, leaving me to stress primarily about notebooks and backpacks…

When I was in the market earlier this morning I came across beautiful, fresh fennel in the produce aisle and decided to build my meal around it. The result was this tasty little recipe below.

SPICY ITALIAN SAUSAGE AND LANGOSTINO STEW

Ingredients

1 lb of Italian spicy sausage, removed from casing
1 lb of frozen cooked Langostino or cooked large shrimp
1 onion, quartered and sliced
2 large carrots, halved lengthwise and sliced
2 celery stalks, sliced
1/2 fennel bulb, halved and sliced
2 garlic cloves, mashed
3 cups of chicken stock
1 cup of brown rice

Directions

Add all vegetables into the rice cooker and set to its Sauté-Then-Simmer™ (STS™) setting. Cook until softened for 5 minutes or so. Add crumbled sausage and let brown. Add stock and rice and close the lid.

When your rice cooker switches to warm add your Langostino (or shrimp) and let simmer for an additional 3-4 minutes (or until Langostino/shrimp is warmed through).

Serve and enjoy!

After I prepared this recipe I did it again, except I used kale instead of rice for a 40-person party. To my delight they raved it was the best thing they’ve eaten in a long time. So feel free to get creative with this recipe. I love one pot meal successes!

Over to You
What’s your version of a one-pot stew? Share and inspire us!

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