"Combining some of the ingredients from each of the two original recipe classics to form one new 'stew' to be enjoyed either warm or cold! And it's delicious! Serve over cooked white rice for a full meal."
Heat 1 1/2 tablespoons olive oil in a large pot over medium heat; cook and stir onions, garlic, and white wine until onions and garlic are tender and fragrant, about 10 minutes. Add potatoes and remaining 1 1/2 tablespoons olive oil; season with salt and black pepper. Cover and cook until potatoes are slightly tender, about 10 minutes.
Stir sausage into onion-potato mixture; increase heat to high. Cover and cook until sausage is about halfway cooked, about 5 minutes. Add chicken stock, tomato sauce, shrimp, roma tomatoes, cucumber, green chile peppers, chili powder, parsley, bay leaf, and celery seed; bring to a boil. Cover and cook until heated through, about 20 minutes. Reduce heat to low and simmer until flavors have blended and sausage is fully cooked, 45 minutes.
There will be foam from the sausage coming to the top of the stew periodically, you can scrape this off if you choose or simply stir it back in. However, don't be alarmed this is normal. Your finished product will have a reddish color.
Per Serving: 221 calories;9.1 g fat;
22.8 g carbohydrates;
13.6 g protein;
88 mg cholesterol;
938 mg sodium.