Slow-Cooker Southern-Style Shrimp and Corn Stew
Why This Recipe Works
To achieve a hearty and healthy shrimp and corn stew, we started with the trinity of Southern cooking: onion, bell pepper, and celery. We microwaved the aromatics with the sausage and tomato paste along with Old Bay seasoning. And since the sausage rendered some of its fat when microwaved, there was no need for additional oil. Short-grain brown rice was nutrient-rich and held its shape in the slow cooker. Cooking it in the flavorful broth made the stew even more satisfying while slightly thickening it. We added the corn at the end of the cooking time to ensure that it retained its vibrant color and a satisfying crunch. Also, stirring in the shrimp at the end of the cooking time and letting them cook on high for 15 minutes ensured that they did not overcook.