SMOKED SAUSAGE AND SHELLFISH SOUP

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 cup chopped celery
1 teaspoon minced fresh garlic
1 (28-ounce) can diced tomatoes with juices
1 cup cold water
1 cup dry white wine
1 cup clam juice
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 tsp. crushed red pepper flakes
1 pound smoked sausage, cut on the diagonal in 1/4-inch slices
1 cup chopped green bell pepper
1 cup thinly sliced zucchini
1/2 pound cooked and deveined shrimp, tails removed
1/4 cup fresh chopped parsley

Heat oil in a large heavy Dutch oven over medium heat. Add onion and celery and cook until vegetables are soft.

Stir in garlic and cook an additional 30 seconds.

Add tomatoes, water, wine, clam juice, salt and peppers. Bring to a boil, immediately reduce heat and simmer for 30 minutes.

Add sausage and vegetables. Cover and simmer for 5 minutes.

Stir in cooked shrimp and only allow to heat though.

Add extra salt and pepper, if needed. Sprinkle with parsley.

Makes 8+ cups
Source: National Hot Dog and Sausage Council