Pre-heat oven to 325 degrees.
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 and crumble and brown it for 3-4 minutes, then add the peppers, onions, and garlic and season with salt and pepper.
Cook for 5 minutes more so that veggies start to soften. Add the tomatoes, stock, and bay leaf then stir and bring to boil. Add the shrimp and cover with a tight fitting lid.
Cook for 5 minutes, then uncover and stir in the basil and parsley. Turn off the heat. Crisp the bread in hot oven. Serve the stoup in shallow bowls with crusty bread alongside for mopping.
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|Serving Size: 1 Serving (1833g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1490 (57%)|
|Amt Per Serving||% DV|
|Total Fat 165.6g||221 %|
|Saturated Fat 55.8g||279 %|
|Monounsaturated Fat 74.6g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 1048.6mg||323 %|
|Sodium 5282.9mg||182 %|
|Potassium 3136.9mg||83 %|
|Total Carbohydrate 93.5g||28 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 87.2g|
|Protein 179.6g||257 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2622
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