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61909d67 b391 45a7 a81b 1eeb321d1787  2016 03 29 20 40 54

Clam, Shrimp & Andouille

Sauté 1 lb andouille over medium high heat in a Dutch oven until browned. Remove with a slotted spoon and turn heat down to medium. Add 1 diced onion and cook for 5 minutes. Add 4 cloves sliced garlic and deglaze with 1/2 cup white wine. Add 1 can fire roasted tomatoes, 1 can white beans and 1 cup chicken broth. Add salt and pepper and bring to a simmer, add andouille, cover and let simmer for 10 minutes. Add clams and let cool for 5 minutes. Add shrimp and cook until white and clams are open.