Sunday, November 6, 2016

Cajun Sausage and Shrimp Etouffee


Cajun Sausage and Shrimp Etouffee 
2 andouille sausage links sliced.
1/2 lb raw shrimp, remove tails
2 1/2 cups low sodium chicken broth
2 clove garlic chopped
2 bunches green onions chopped.
1 yellow onion chopped
1 green bell pepper chopped
2 stalks celery sliced
2 tbsp Pure Olive oil
1/2 tbsp paprika
1/2 tsp cheyenne pepper
2 tbsp creole seasoning
1 tsp parsley
1 tsp thyme
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp salt
1 1/2  jalapeno chopped (optional)
1/2 medium chili powder
2 cups rice


Add all ingredients (with the exception of the shrimp) to a large pan and mix together. Mix 1/2 cup of broth and 1/4 cup flour until smooth and then mix in the mixture to thicken. Bring to boil then turn to low and simmer for an hour. After an hour start the rice. Once the rice is almost done add the shrimp and cook until pink. Then pour of rice and it pairs well with a white wine.

Enjoy!

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