I love to cook things that are fast. This keilbasa stew is just that! I honestly use canned ingredients so that it’s done within 10 minutes BUT you could definitely use fresh and I am sure it would come out even more amazing! I’ll post pictures of the canned brand ingredients I use to make this delicious stew. The ingredients below are pretty standard but I’ll also throw in green pepper or whatever else I have in the fridge that I’m getting rid of. Additions obviously enhance the flavor. I recently had a tiny bit of small shrimp to cook up from a previous recipe that I had made. I added them this time with some olive oil and garlic before adding everything else and it was delicious!
- One package of keilbasa (I use the turkey version from Hillshire farm but you can use your liking)
- One half cup of frozen corn
- Two cans of tomatoes and okra
- One clove of minced garlic
- One teaspoon of sugar
- One teaspoon of paprika
- One teaspoon of olive oil
- One quarter cup of small shrimp (optional)
- Add olive oil to a pan and allow it to heat a little. Add the garlic to the oil and cook for 1-2 minutes. Stir around to make sure not to burn the garlic. If you are adding shrimp, put them in at this time and cook until pink constantly stirring.
- Cut up the keilbasa links and add to the garlic mixture. These are already cooked but I like to cook them until they start to get a little crisp, usually five minutes or so. If you need to add a dash more oil to prevent burning, you may.
- Add the two cans of okra and tomatoes.
- Add frozen corn.
- Add your paprika and sugar. I usually don’t measure but just eyeball it and check to taste.
- Add salt and pepper to taste.
- Simmer until heated through (ten minutes).
Depending on what I feel that day, I’ll serve it on some starch. I’ve served it over long grain white rice which is my favorite and I’ve served it over mashed potatoes which is my boyfriend’s favorite. It can be served over pastina, or quinoa for a lighter and healthier meal. It’s pretty hearty!