28ouncecan of Hunt’s® Whole Peeled Tomatoes and juice
3roughly chopped chipotles in adobo sauce
5poundsof small to medium sized red potatoes
2poundsof kielbasa sliced into 2” inch pieces
1stalk of celery cut into 1” inch pieces
1roughly chopped yellow onion
2lemons cut into wedges
¾cupof Old Bay seasoning
5shucked ears of corn cut into 2” inch pieces
2poundsof peeled and deveined 16-20 shrimp
For the Elote Sauce: Mix all ingredients together in a small bowl until combined and keep cool.
For the Stew: Place the Hunt’s® tomatoes, chipotles, potatoes, kielbasa, celery, onions, lemons and Old Bay seasoning, and 1 gallon of cold water into a large pot and bring it to a boil over high heat.
After it’s boiled, turn down the heat to low and simmer for 5 more minutes. Next, add in the corn and cook for 5 minutes followed up by adding the shrimp and cooking for another 5 minutes.
Strain the liquid from the pot and serve the stew over newspaper and alongside the elote sauce for the corn.