The Busy Gourmand

This recipe is one that is meant to be tinkered with a bit. While the basic recipe calls for hot sausage and shrimp, you could substitute something with less spice and use chicken. The idea is to have two contrasting meat choices to give the recipe a bit of a twist. Except for the basic ingredient you can also choose which type of green you use. I tend toward spinach most of the time but kale or bok choy or any other type of green that will wilt a bit when cooked will do the trick.

1/2 pound peeled and deveined shrimp, tails removed
1 precooked andouille or hot italian sausage, cut into large chunks
1 stalk of celery, cut in large pieces on the bias
1 large carrot, cut in large pieces on the bias
1/2 red onion, cut in thin half moon slices
1/2 red or green bell pepper, cut in strips
1 clove garlic minced
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 teaspoons hot sauce
2 cups uncooked spinach leaves
1 cup chicken stock
5 sprigs of cilantro, leaves removed
1 tablespoon corn starch for thickening
1 tablespoon cooking oil
kosher salt and freshly ground black pepper

In a large saute pan heat the oil over medium high heat. Add the celery, carrot, onion and ginger and saute for about 2 minutes. Add the garlic and the sausage and cook another minute. Add the chicken stock, the hot sauce, and the soy sauce and bring to a simmer. Reduce the heat and add the spinach and shrimp. Cover and cook for about 5 minutes to wilt the spinach. Place the corn starch in a small bowl and add about three tablespoons of water. Stir the mixture and add to the liquid in the pan. Add the cilantro, stir and allow the mixture to thicken for a minute or two.

This can be served with rice or noodles. I usually let the mixture rest off the heat for about 5 minutes.