In a large, deep skillet, heat the oil. Add the
sausage and cook over moderately high heat,
stirring, until lightly browned, 5 minutes. Using
a slotted spoon, transfer to a plate.
Add the onion, celery, and green pepper to the
skillet and cook over moderate heat, stirring
frequently, until softened, about 5 minutes. Add
the garlic and cayenne and cook for 1 minute. Add
the tomatoes and cook, stirring, until their
liquid is nearly evaporated, about 5 minutes. Add
the stock and clam juice and bring to a boil.
Scatter the sausage, lima beans, and half of the
parsley on top. Add the shrimp, cover tightly and
simmer, stirring occasionally, for 15 minutes,
until the shrimp are pink and cooked through. Let
the stew rest for 5 minutes, then sprinkle with
the remaining parsley and serve.
|