My girlfriend, D’yani , gave me Weeknights with Giada cookbook last year for my birthday and it’s my absolute favorite! She has a Shrimp and Sausage Cioppino recipe that I used as a base to start and then I tweaked and added some things in my first attempt to this beautiful one pot dish. My hubby said it was an absolute treat for him when he walked in the door and knew something special was on the stove, so enjoy!
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, peeled and smashed
- 2 large or 4 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound sweet Italian turkey sausage links, casings removed (can use spicy/hot sausage too)
- 2 cups white wine, such as Pinot Grigio (I used Yellowtail Pinot Grigio)
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined ( I used frozen)
- 1 dozen fresh little neck clams
- 1 14oz can diced tomatoes (I used Hunt’s diced with oregano and garlic)
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
Crusty sourdough bread
Cup of rice
- In a separate medium sauce pan, cook your rice and set aside.
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
- Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes.
- Turn up the heat and add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the clams, basil, and thyme. Wait for them to pop and then drop your shrimp in. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes.
- Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop a ¼ cup of rice into your soup bowls and then ladle the Cioppino on top and serve with crusty bread.