Smoked Sausage and Shellfish Soup
Yield: about 8 cups
2 tablespoons olive oil
1 cup chopped sweet onion
½ cup chopped celery
1 teaspoon minced fresh garlic
1 28-ounce can diced tomatoes with juices
1 cup cold water
1 cup dry white wine
1 cup clam juice
½ teaspoon salt
½ teaspoon cracked black peppercorns
¼ tsp. crushed red pepper flakes
1 pound smoked sausage, cut on the diagonal in ¼-inch slices
1 cup chopped green bell pepper
1 cup thinly sliced zucchini
½ pound cooked and devined shrimp, tails removed
¼ cup fresh chopped parsley
- Heat oil in a large heavy Dutch oven over medium heat. Add onion and celery and cook until vegetables are soft. Stir in garlic and cook an additional 30 seconds.
- Add tomatoes, water, wine, clam juice, salt and peppers. Bring to a boil, immediately reduce heat and simmer for 30 minutes.
- Add sausage and vegetables. Cover and simmer for 5 minutes.
- Stir in cooked shrimp and only allow to heat though. Add extra salt and pepper, if needed. Sprinkle with parsley.