Ragu Southern Chicken, Sausage and Shrimp Stew #Ragu
photo by dwinloes
- Ready In:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 celery, chopped
- 2 garlic cloves, minced
- 1 lb Italian turkey sausage, mildly spicy, casings removed
- 1 lb boneless skinless chicken thighs, cut into medium chunks
- 3 cups Ragú® Pasta Sauce, marinara sauce
- 3 tablespoons double concentrated tomato paste
- 1 tablespoon fresh ground chili paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried chipotle powder
- 1⁄2 teaspoon smoked paprika
- 3 bay leaves
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 lb extra large shrimp, shelled and deviened
- 3 cups vegetable stock
- 1 cup fine ground polenta
- 3 tablespoons unsalted butter
- 4 ounces goat cheese
- 1⁄4 - 1⁄2 cup half-and-half
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1. In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and celery and cook until the onion is translucent. Add the garlic and cook for 1minute. Add the sausage and chicken and continue cooking until just cooked through. Add the Ragu marinara sauce, tomato paste, chili paste, Worcestershire sauce, marjoram, thyme, chipotle, paprika, and bay leaves. Bring to a boil and reduce heat to medium-low, salt and pepper to taste. Cover and simmer for 30 minutes.
- 2. While the sauce simmers, begin the polenta. In a large sauce pan over medium-high heat, bring the stock to a boil. Reduce the heat to medium and stir in the polenta. Cook for 20 minutes while continuing to stir. Reduce to heat to low and stir in the butter and cheese until combined. Add the half and half ¼ cup at a time and stir until creamy, adding more half and half if needed; salt and white pepper to taste.
- 3. Add the shrimp to the simmering sauce until cooked through, about 5 minutes.
- 4. Serve the Ragu stew over the polenta.
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