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Surf and Barnyard Stew

Surf and Barnyard Stew
2 votes, 5.00 avg. rating (92% score)
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Yield: 4 servings

A quick and easy one-pot dinner that's relatively low in fat. For an interesting variation, try substituting venison sausage for the turkey sausage. Either way, this rich dish is a real winner.

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  • 1-1/2 tablespoons vegetable oil
  • 1 cup finely chopped onions
  • 1-1/2 cups chopped green bell pepper
  • 3 garlic cloves, minced
  • 1 cup rice
  • 1/2 cup chicken broth or stock
  • 1 can (16 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/2 teaspoon crushed Italian seasoning
  • 1/2 teaspoon chili powder and/or a few drops Tabasco sauce (optional)
  • 1/2 pound smoked turkey sausage (Polish kielbasa), peeled, halved, and sliced 1/2 inch thick
  • 3/4 pound cooked, peeled shrimp


In a large saucepan or nonreactive Dutch oven, heat the oil over medium heat. Add the onions, green pepper, garlic, and rice and saute until the onions are soft and the rice looks dry and translucent, about 5 minutes. Add the broth, tomatoes, tomato paste, and seasonings. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the rice is cooked. Add the sausage and return to a boil; then reduce the heat and simmer for 7 to 8 minutes. Stir in the shrimp and cook long enough to heat through. Remove the bay leaf and serve.
Updated Thursday, May 23rd, 2002

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One Response to Surf and Barnyard Stew

  1. Anonymous September 13, 2003 at 8:33 am #

    Excellent meal…New Orleans style. Can be made as spicy or mild as you want.

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