Shrimp And Black-Eyed Pea Etouffe - cooking recipe

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

Preparation

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.
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.