• 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 pound hot or sweet bulk Italian sausage or 1 pound of links, split from casings
  • 2 cubanelle peppers, seeded and chopped
  • 1 red onion, chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 15-ounce can fire-roasted diced tomatoes or stewed tomatoes
  • 1 cup chicken stock
  • 1 bay leaf, fresh or dried
  • 1 pound large, peeled, deveined shrimp
  • A handful of basil leaves, torn or shredded
  • 1/4 cup flat-leaf parsley, a handful, chopped
  • 1 loaf ciabatta bread

Heat oven to 325F.

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, crumble and brown 3-4 minutes then add peppers, onions and garlic, and season with salt and pepper. Cook 5 minutes more so the vegetables start to soften.

Add tomatoes, stock and bay leaf, stir and bring up to a boil. Add shrimp and cover with a tight-fitting lid. Cook 5 minutes, uncover and stir in basil and parsley. Turn off heat.

Crisp bread in the hot oven. Serve stoup in shallow bowls with crusty bread alongside for mopping.