Louisiana Style Shrimp

Lauren Mitchell

By
@laurenboyd2113

This is a Rachael Ray recipe I tweaked ever so slightly. It is a great make ahead meal that will warm you up even on the coldest winter day.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
14-oz pkg
andouille sausage, diced
3 Tbsp
butter
1
green bell pepper, chopped
1
onion, chopped
3-4
celery ribs, chopped
4 clove
garlic, minced
1
red hot chile pepper, seeded and minced
2 Tbsp
fresh thyme, minced
2
bay leaves
1 Tbsp
smoked paprika
2 Tbsp
flour
2 1/2 c
chicken or seafood stock
1 Tbsp
worcestershire sauce
hot sauce, to taste
2 lb
shrimp, peeled and deveined

SERVE WITH

cooked rice w/ chopped scallions, to taste

Directions Step-By-Step

1
In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve.
2
Add another tablespoon of extra-virgin olive oil to the pan and the butter. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.
3
Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
4
Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtag: #shrimp