Divide sausage, onion, green pepper, celery, and chopped Swiss chard ribs between two freezer bags. Stand bag up, remove excess air, seal, and fold over (creating a “roll”).
Divide the next set of ingredients between two new freezer bags: Swiss chard leaves, shrimp, corn, garlic, tomatoes, tomato paste, bouillon, and Creole seasoning. Stand bag up, remove excess air, seal, and fold over (creating a “roll”). Store bags in freezer for up to 2 months.
Take one of each bag out of freezer and place on a plate or hand towel in fridge to thaw a day ahead. When ready to cook, unzip sausage bag and over the sink, lightly drain any accumulated water. In a stockpot over medium heat, sauté sausage mix in a tablespoon of olive oil until vegetables are soft and sausage is seared. Pour second bag of ingredients into stockpot along with a cup of water. Stir, bring to a quick boil, then simmer on low until shrimp is fully cooked. Serve hot.
Note: This recipe makes 8 servings, written to make 2 batches of stew.
