Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This is a personal recipe of mine made with lots of roasted Hatch chiles, though you can use any roasted green chilies, like poblanos or Anaheims. It’s very much like a Cajun-style gumbo, made with a dark, velvety roux, delicious smoked sausage, roasted green chilies, lots of tender shrimp, and I’m including potatoes to make it more of a stew. This dish is a celebration of southern flavors that will keep your friends and family coming back for more. I hope you enjoy it! Let’s talk about how to make Green Chili Stew with Shrimp and Sausage, shall we?
Oil. Use peanut oil or neutral vegetable oil. All Purpose Flour. Holy Trinity. Onion, celery, bell pepper (I’m using jalapeno for spicier), garlic. Adobo Seasonings. Try my homemade adobo seasoning recipe, or my Cajun seasoning recipe for a spicier kick. Smoked Sausage. My favorite for this dish is Conecuh sausage - so good! - or use andouille or other smoked sausage. Roasted Green Chilies. I am using roasted Hatch chiles. Perfection! Or, roast your own Anaheims, poblanos, or other peppers. Canned is good, too. Stock. Use chicken stock, seafood/shrimp stock, or vegetable stock. Potatoes. Shrimp.
Start by making a roux with 1/2 cup peanut oil and 1/2 flour in a large pot, like a Dutch oven. Stir continuously for 20 to 30 minutes until you get a dark brown roux, roughly the color of copper. Add peppers, onion, celery, and garlic a cook to soften, then add adobo seasoning, salt to taste, roasted green chilies, Conecuh sausage, and stock. Simmer for 30 minutes, stir in the potatoes, and simmer until the potatoes are softened up, about 20 minutes. Tuck in the shrimp, cover, and remove from heat. Let it sit 5 minutes or so until the shrimp cooks through. Boom! Done! Your green chili stew is ready to serve. Seriously, I could eat this entire pot myself, even though I should share. Tempting! You can also freeze it for 2-3 months in freezer containers. That’s it, my friends. I hope you enjoy my green chili stew recipe with conecuh sausage and shrimp. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Anolon Cast Iron Dutch Oven (affiliate link, my friends!)
