SHRIMP AND SAUSAGE ETOUFFÉE Recipe
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Category: |
Category: |
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Etouffée |
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Ingredients: |
Ingredients: 1 pound shrimp, peeled and deveined (save the shells for shrimp stock)
6 ounces of andouille sausage - sliced
1/4 cup fat - I use a mixture of butter and olive oil
1/4 cup flour - heaping
1/2 large onion, chopped
1 bell pepper, finely chopped
1 to 2 jalapeño peppers, finely chopped
1 large rib celery, finely chopped
4 garlic cloves, peeled and minced
1 pint shrimp stock (see above), clam juice, or fish stock
1 tablespoon Cajun or creole seasoning
1/2 teaspoon celery seed
1 tablespoon sweet paprika
Salt
3 green onions, chopped
Hot sauce, such as Crystal or Tabasco, to taste
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Directions: |
Directions:Lightly fry andouille sausage and put aside
Melt butter and oil over medium heat and let cook for a minute or two
Add flour and whisk, until smooth. Sir roux constantly with a wooden spoon until choclately brown, about 10 minutes.
Stir in chopped onion, pepper, jalapeño and celery and mix well. Cook for 4 minutes.
Add garlic and cook another 2 minutes.
Slowly add shrimp broth (see below) to vegetable mixture and cook until it has a syrupy, not watery consistency. It might take 10 or 12 minutes to reach the right consistency. If the sauce gets to thick add more broth
Add spices and stir.
Add shrimp and cook for 8 more minutes.
Add sausage and cook for two more minutes.
Serve over white rice and sprinkle with green onions.
Have a Louisana hot sauce ready for anyone who wants more heat |
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Shrimp Broth |
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Ingredients: |
Ingredients: 1 teaspoon olive oil
1 pound shrimp shells, rinsed
1 stalk of celery, chopped roughly
1 carrot, chopped roughly
1 small onion, quartered with skin on
2 garlic cloves
3 or 4 sprigs of parsley
2 bay leaves
1/4 teaspoon black pepper corns
1/4 teaspoon coriander seeds
4 cups cold water
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Directions: |
Directions:Mix together oil, shrimp shells, celery, carrot, onion and garlic in a heavy bottom pot with a tight fitting lid.
Heat over medium heat until shrimp shells turn pink and vegetables start softening - about 10 to 15 minutes.
Add the rest of the ingredients.
Partly cover the pot and bring to a boil. Cover pot tightly. reduce the heat and simmer for 15 minutes.
Put a mesh strainer over a bowl or 4 cup measuring cup.
Remove most of the vegetables and shrimp in the pot to the strainer with a ladle and then pour the remaining stock through the strainer. Discard shells and vegetables.
If you have stock left after making the etouffée, it can be stored in the fridge for a few weeks and in the freezer for up to 3 months. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I didn't like any of the recipes that I found for Shrimp and Andouille Etouffée, so I mixed together a few, but the main part of the recipe comes from a recipe on simplyrecipes.com for Shrimp Etouffée. It is one of Mike's favorites.
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