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Ultimate Shrimp and Andoullie Sausage Recipe

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This recipe for Ultimate Shrimp and Andoullie Sausage, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Towlerton
Added: Tuesday, September 15, 2009


2 T extra virgin olive oil
1 medium white onion diced
1 pound andoullie sausage cut into 1" chunks
1/4 cup flour
2 cups chicken stock
2-3 bay leaves
2 pounds shrimp, pealed and deveined
pinch cayenne pepper
1/2 lemon juiced
Tabasco to taste
salt and pepper to taste
2 T parsley, finely chopped
4 green onion, chopped

Heat oil in a deep skillet over medium heat. Add onions and saute until soft. Add garlic and cook 1 minute.Add sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is browned. Add flour and stir to create a roux. Slowly add chicken stock while stirring. Add bay leaves. When liquid comes to a simmer and the shrimp. Poach in the stock until the shrimp are firm and pink and sauce is smooth. Add Cayenne, lemon juice, salt and pepper. Stir in parsley and green onions. Serve hot over rice.




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