Creamy, juicy, and full of bold flavor, this Shrimp Sausage Potato Stew is the cozy one-pot dinner your weeknights have been begging for. With tender shrimp, smoky sausage, and fork-tender potatoes simmered in a savory tomato-broth, every spoonful feels like a warm hug. Fun fact: soups and stews with shrimp first turned up in coastal kitchens where fishermen wanted quick, hearty meals after a long day on the water — so this recipe carries a bit of seaside comfort to your table. If you enjoy similar comforting combos, you might like my other take on this dish at Shrimp Sausage Potato Stew recipe. Simple, quick, and family-friendly, it’s a fantastic midweek winner that even picky eaters tend to love. Ready to dig in? Let’s get cooking!
What is Shrimp Sausage Potato Stew?
What’s in a name? Shrimp Sausage Potato Stew sounds like the perfect food mashup — and it is. Is it a seafood dish? A comfort stew? A weekend celebration? Yes to all. Imagine smoky sausage meeting sweet, briny shrimp and sturdy potatoes that soak up every bit of the broth — it’s the kitchen equivalent of a group hug. Why the name? Maybe someone once declared the combo the fastest route to happiness, because as the old saying goes, “the way to a man’s heart is through his stomach.” Try this playful, satisfying stew and see if it wins more than hearts — maybe an entire family dinner. Give it a go and tell me how your version turned out!
Why You’ll Love This
- Bold, balanced flavor: The smoky sausage and sweet shrimp create a contrast that keeps every spoonful interesting and deeply satisfying.
- Economical and filling: Potatoes bulk up the stew, stretching the protein and making a budget-friendly meal that feeds a crowd without sacrificing taste.
- Versatile toppings: A sprinkle of fresh parsley or green onions adds brightness, while crusty bread or rice makes it a complete meal.
Compared to other comfort dishes, like a hearty casserole, this stew is lighter on cleanup and faster on the table. If you enjoy meat-and-potato comfort with a twist, check out a related comfort classic like the kielbasa sausage cheesy potato casserole for another crowd-pleasing option. Warm, simple, and utterly delicious — you’ll want this in your rotation. Make it tonight!
How to Make
Quick Overview
This Shrimp Sausage Potato Stew is easy to pull together: a quick brown of the sausage, a short sauté of aromatics, simmer with potatoes until tender, and finish by adding shrimp. The standout elements are the savory tomato-broth and the contrast of textures — soft potatoes, plump shrimp, and slightly crisped sausage. Total time: about 55 minutes (15 minutes prep, 40 minutes simmer). Beginner-friendly and forgiving — a great one-pot comfort meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound sausage, sliced (use smoked kielbasa or andouille for best flavor)
- 4 large potatoes, diced (about 1/2-inch cubes)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 ounces), undrained
- 1 teaspoon paprika
- 1 teaspoon thyme (dried)
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Olive oil for sautéing (about 1 tablespoon)
Directions
- Peel and devein the shrimp. Dice the potatoes, chop the onion, and mince the garlic. Pat the shrimp dry with paper towels and set aside.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 4 to 6 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 to 4 minutes, scraping up any browned bits from the sausage.
- Stir in the diced potatoes and cook for about 5 minutes, tossing so they begin to absorb the flavors and pick up color.
- Return the sausage to the pot. Add the chicken broth, diced tomatoes with their juices, paprika, thyme, cayenne pepper, and salt and pepper to taste. Stir to combine and bring to a boil.
- Reduce the heat to a simmer, cover the pot, and let the stew simmer for 40 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- In the last 10 minutes of cooking, add the shrimp to the pot. Cook uncovered until the shrimp turn pink and are fully cooked through, about 6 to 8 minutes depending on size.
- Taste and adjust seasoning if needed. Garnish with fresh parsley or sliced green onions and serve hot with crusty bread or steamed rice.
What to Serve With
- Crusty bread or a baguette for dipping into the broth
- Fluffy white rice or jasmine rice to soak up the stew
- A crisp green salad with vinaigrette to cut through the richness
- Steamed green beans or roasted broccoli for a veggie side
- A cold lager or a light white wine like Sauvignon Blanc for a refreshing pairing
Top Tips for Perfecting
- Sausage choice matters: smoked kielbasa or andouille add great depth; use milder sausage if you prefer less smoke.
- Cut potatoes evenly so they cook uniformly; 1/2-inch pieces work well.
- If you like a thicker stew, mash a few potato pieces against the pot side with a spoon to thicken the broth naturally.
- Add shrimp at the end — overcooking makes them rubbery. They need only a few minutes.
- Adjust cayenne to taste; start with less and add more if you want more heat.
- Avoid crowding the pan when browning sausage; do it in batches if needed to get a good sear.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: This stew can be frozen for up to 2 months. Use freezer-safe containers, leaving headspace for expansion.
- Reheating from fridge: Warm gently on the stove over low-medium heat until heated through. Add a splash of broth or water if it seems thick.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat slowly on the stove. If reheating from frozen, transfer to a saucepan and heat gently, stirring occasionally.
- Note: Shrimp can become firmer after freezing and reheating; consider reserving a portion of the shrimp and adding freshly cooked shrimp when reheating if texture is a concern.
FAQs
Can I use frozen shrimp instead of fresh?
Yes. Thaw frozen shrimp in the refrigerator overnight and pat dry before using. If using straight from frozen, thaw first to avoid diluting the stew.
Can I make this in a slow cooker?
Yes. Brown the sausage and sauté the onion and garlic, then add everything except the shrimp to the slow cooker and cook on low for 6 to 7 hours. Add shrimp in the last 20–30 minutes.
What can I substitute for chicken broth?
Vegetable broth or seafood stock are good alternatives. If using water, add extra seasoning to enhance flavor.
Is this stew spicy?
It has a mild kick from cayenne. Reduce or omit cayenne for milder heat, or add more for a spicy version.
Can I add vegetables to the stew?
Absolutely. Bell peppers, corn, or chopped carrots can be added with the potatoes for extra color and nutrition.
Conclusion
This Shrimp Sausage Potato Stew is a true weeknight champion — flavorful, filling, and forgiving, making it perfect for cooks of any skill level. It’s cozy enough for family dinners and impressive enough for guests, while still being simple and budget-friendly. For an alternate take on this combination of ingredients, you can compare notes with the version at Shrimp, Sausage, & Potato Stew – Coop Can Cook, or explore a slow-cooker approach at Slow Cooker Sausage and Potatoes With Shrimp – One Happy Housewife. Give it a try, share it with loved ones, and enjoy the compliments that will surely follow!
Shrimp Sausage Potato Stew
Equipment
- Large Pot
- Slotted Spoon
- Knife
- Cutting Board
Ingredients
Seafood
- 1 pound shrimp, peeled and deveined
Meat
- 1 pound sausage, sliced Use smoked kielbasa or andouille for best flavor.
Vegetables
- 4 large potatoes, diced About 1/2-inch cubes.
- 1 large onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 ounces, undrained.
Spices
- 1 teaspoon paprika
- 1 teaspoon thyme, dried
- 1 teaspoon cayenne pepper Adjust to taste.
- to taste salt
- to taste pepper
Oils
- 1 tablespoon olive oil For sautéing.
Instructions
- Peel and devein the shrimp. Dice the potatoes, chop the onion, and mince the garlic. Pat the shrimp dry with paper towels and set aside.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 4 to 6 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 to 4 minutes, scraping up any browned bits from the sausage.
- Stir in the diced potatoes and cook for about 5 minutes, tossing so they begin to absorb the flavors and pick up color.
- Return the sausage to the pot. Add the chicken broth, diced tomatoes with their juices, paprika, thyme, cayenne pepper, and salt and pepper to taste. Stir to combine and bring to a boil.
- Reduce the heat to a simmer, cover the pot, and let the stew simmer for 40 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- In the last 10 minutes of cooking, add the shrimp to the pot. Cook uncovered until the shrimp turn pink and are fully cooked through, about 6 to 8 minutes depending on size.
- Taste and adjust seasoning if needed. Garnish with fresh parsley or sliced green onions and serve hot with crusty bread or steamed rice.