Greek Spetzofai Stew with Shrimp and Sausage

Spetozfai stew is a traditional rustic Greek stew made with sausage, sweet peppers and tomatoes. It originated in the mountainous Pelion region of Thessaly, during the late 19th and early 20th century. Shepherds in the Pelion peninsula and the coastal city of Volos first made the dish using portable, easy-to-carry ingredients. The name spetzofai comes from the word spetzakia (derived from the Italian word spezia, meaning spice). So it may be Greek in nature, but it also has some Italian roots. The name specifically honors spentzes—a local variety of small, fiery red peppers that give the authentic recipe its kick. Without spice, it is just sausage and peppers; the heat makes it true spetzofai. Like many Mediterranean foods, there are many influences from all around the region that create these delectable dishes. And also like many dishes, it has evolved over time and through traveling from place to place. Traditionally it is served as part of a Greek meze, or Greek tapas, with wine or as a main meal accompanied by crusty bread and feta cheese to mop up the rich tomato sauce

I made some spetzofai, but I also added some shrimp to it, making my version like a Greek surf & turf. 🙂

Greek Spetzofai with Shrimp and Sausage

I have made this dish before without shrimp, but this time I had shrimp that needed to be used, and added it to the recipe. I liked it even better with the shrimp. When I only have little bits of this and that, and not enough of one thing to make a meal, I combine what I have and create something totally different.

1 lb large shrimp, peeled, deveined and rinsed

3-4 sausages, cooked and sliced

1/2 of each green, yellow and red pepper, sliced thin

4-5 mushrooms, sliced

1 can white beans, drained and rinsed

4-5 tomatoes, diced – I used both red and yellow tomatoes

1 can chicken broth

1 TBSP garlic

salt & pepper to taste

thyme and oregano, fresh or dried ; if used fresh 1 TBSP and if using dried, 1-2 tsp

olive oil

Preheat the oven to 350* For 180*C.

Spray cooking spray into a 9×13 baking dish.

Cook the sausage and slice when cooled. Cook the shrimp until completely cooked.

Cook the peppers, mushrooms, garlic and seasonings in olive until they have softened.

Mix in the sausage and shrimp.

Add the beans and tomatoes and mix together thoroughly.

Spoon the mixture into the prepared baking dish and pour the chicken broth over all the ingredients. Top with fresh thyme and feta and/or mozzarella cheese if you like. Bake uncovered for about 30-40 minutes.

I served it with couscous and warmed pita bread on the side, with a chilled white wine to complete the meal. Delicious! OPA!

Have a great day and make everyday great. Life is short. Make the most out of everyday and live life to the fullest. Enjoy. ‘Til next time.