Sausage and Shrimp in one pot

Kennedy and I have gotten in the habit lately of going downstairs at 11:00 and watching the Rachael Ray show while folding laundry, I am getting a lot of laundry done!! One day last week she made this and I just had to make it, so we went shopping and made it. Kennedy thought it was so cool that we watched Rachael make it then we made it. It is a really, really yummy soup, not too kid friendly. Kennedy liked it because of above, but Tori hated it. It has a little spicyness to it, depending on the sausage you use, next time I will just use regular sausage instead of Italian. Austin and I really liked it though. I hope you enjoy it too.

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound hot or sweet bulk Italian sausage or 1 pound of links, split from casings
2 cubanelle peppers, seeded and chopped
1 red onion, chopped
4 cloves garlic, finely chopped
Salt and pepper
1 15-ounce can fire-roasted diced tomatoes or stewed tomatoes
1 cup chicken stock
1 bay leaf, fresh or dried
1 pound large, peeled, deveined shrimp
A handful of basil leaves, torn or shredded
1/4 cup flat-leaf parsley, a handful, chopped
1 loaf ciabatta bread (I just made my own French bread and it was good with it)

Heat a large, high-sided skillet or Dutch oven over medium to medium-high heat with EVOO, a couple of turns of the pan. Add the sausage, crumble and brown 3-4 minutes then add peppers, onions and garlic, and season with salt and pepper. Cook 5 minutes more so the vegetables start to soften.

Add tomatoes, stock and bay leaf, stir and bring up to a boil. Add shrimp and cover with a tight-fitting lid. Cook 5 minutes, uncover and stir in basil and parsley. Turn off heat.

Crisp bread in the hot oven. Serve stoup in shallow bowls with crusty bread alongside for mopping.

Thanks to Rachael Ray for this one!