Smoky Sausage Cioppino

Smoky Sausage Cioppino

This hearty seafood “stoup”, packed with mussels and shrimp gets a smoky, satisfying twist from Schneiders Original Recipe Smokies and will make you elevate any weeknight meal.




10 Mins

Cook Time

20 Mins



1 tbsp olive oil

3 Schneiders Original Recipe Smokies, sliced

1 tbsp butter

2 shallots, finely chopped

4 cloves garlic, minced

½ tsp salt

¼ tsp crushed red pepper flakes

¼ tsp crushed fennel seed

½ cup dry white wine

1 can (796 mL) crushed tomatoes

4 sprigs fresh thyme

2 lb. mussels, scrubbed

8 colossal shrimp (16-20 count), peeled and deveined

2 tbsp chopped fresh parsley


In large Dutch oven, heat oil over medium-high heat. Fry sausage, stirring occasionally, until browned. With slotted spoon, remove to plate; set aside.

Add butter, shallot, garlic, salt, pepper flakes and fennel to pot; cook, stirring, until softened and fragrant, about 2 minutes. Add wine; bring to boil. Cook until pan is almost dry, about 3 minutes.

Add tomatoes, sausage and any accumulated juices and thyme to pan; bring to boil. Reduce heat and simmer gently until flavours meld, about 10 minutes.

Add mussels and shrimp to pan. Cover and cook until mussels are open and shrimp are opaque, about 4 minutes.

Sprinkle with parsley before serving.

Tip: Serve with crusty bread or garlic bread for soaking up all the sauce.

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