Autumn Shrimp, Sausage and Tomato Stew

This is a recipe that I have prepared before and will tell you that it is a "keeper."  

The first time I prepared it I was swimming in vine-ripened tomatoes and with an abundance of cherry tomatoes from your garden, your local farm market or CSA this is a terrific recipe that incorporates all of those delectable fruits.

This  is an easy-peasy meal to enjoy in a bowl by the wood stove accompanied by a chewy baguette. A perfect dinner or lunch for that time when the frost is on the pumpkin.

Ingredients

4 cloves of garlic – finely chopped

2 cups smoked sausage of your choice (andouille, venison, chorizo, etc.)  I found a package of Bryant's Smoked Pork Sausage in a chest freezer (Bryant's Meats - Taylorsville, MS) that was not too sweet and not too hot.

Olive oil

½ t fennel seeds

15 oz can of garbanzos – drained and rinsed

3 C of cherry tomatoes (I added three of my precious remaining garden tomatoes)

1/3 C dry white wine

24 jumbo shrimp (peeled and deveined).  I used Argentinean-sourced. wild-caught, frozen south-Atlantic colossal shrimp.

½ cup torn fresh basil leaves.  I moved my basil indoors a month ago.

Fresh-cracked sea salt and black pepper to taste

Crusty baguette.  We generally have homemade French boule - toast a couple of thick slices

Crushed red pepper (optional)

Instructions

Mix yourself a martini with two colossal green olives. Rocks or Up – you pick. This is an important step. Take a sip.

In a stock pot brown your sausage in olive oil until it is brown and beginning to crisp. Add the garlic and fennel seeds and cook, stirring constantly, until fragrant.

Sip your martini

Add the garbanzo beans, tomatoes, wine and bring to a simmer. Reduce heat and cook (covered) until the tomatoes begin to break-down.Thirty minutes or thereabouts.

Sip your martini

Uncover and break-up the tomatoes with a wooden spoon. Add ½ C of water.

Sip you martini

Add the shrimp to the pot and cook for another 3-4 minutes.

Finish the martini and share one of the anointed olives with your sweetie.

Remove from heat and stir-in the basil.

Serve with bread. Fireside is best - paired with a dry white wine.

It’s acceptable to dunk your bread in the stew.

Cheers!