Shrimp and Black-Eyed Pea Etouffe

Ingredients

• 4 slices bacon, chopped
• 1 lb spanish chorizo sausage, thinly sliced
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 (14 ounce) cans black-eyed peas, drained
• 2 (8 ounce) bottles clam juice
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried thyme leaves
• 1 teaspoon paprika
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground black pepper
• 1 lb medium shrimp, peeled, deveined
• 1 pint grape tomatoes, halved
• 5 green onions, white and some green, thinly sliced
• 1/4 cup chopped flat leaf parsley

Directions

1. 1

   Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.

2. 2

   Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.